I picked up a can of name-brand frozen lemonade concentrate recently, and noticed that the first ingredient listed was high fructose corn syrup. Lemonade is the classic summertime drink, but the product made from the the can is mostly empty calories.
Lemons are an excellent source of Vitamin C, but cooking the lemon juice (the process used to make concentrate) destroys about 25% of the Vitamin C. Making your own lemonade with raw lemon juice gives you complete control over the ingredients, and the end result is not only far more delicious, it’s healthier, too!
You’ll notice that this recipe calls for a pinch of sea salt. That may seem weird, but the salt actually enhances the sweet-sour flavor profile and makes the lemonade taste even better. If you’re curious, try tasting the lemonade before and after you add the salt and see what you think.
Here’s our family recipe:
- 1 cup organic cane sugar (or more or less to suit your taste – or substitute agave nectar or your favorite sweetener)
- 1/2 cup hot water
- 1 cup fresh-squeezed lemon juice
- 8 cups ice water
- pinch of sea salt
- lemon slices and mint sprigs for garnish (optional)
Combine the sugar and hot water in a pitcher, and stir to dissolve the sugar. Add the lemon juice, ice water and salt; stir. If you’re feeling fancy, serve the lemonade garnished with lemon slices and fresh mint sprigs. Makes about 10 cups.
Enjoy and stay cool!