Ultra-Flavorful Fresh Lemonade
A bright homemade lemonade that uses lemon peels and juice for a deeper citrus flavor than a quick squeeze-and-stir version.
Prep 30 min · Total 3 hr 30 min · Makes about 1 quart (4 servings)
Ingredients
- 3 pounds lemons
- 14 ounces sugar
- 24 ounces cold water
Directions
- Bring the lemons to room temperature, then press and roll them firmly on the counter to loosen them up. Slice them in half and juice them; transfer the juice to a container with a lid and chill it. Chop the rinds into 1-inch pieces. In a large nonreactive mixing bowl, combine the rinds with the sugar, cover the bowl snugly with plastic, and leave it at room temperature, stirring about every 45 minutes, until the sugar is fully dissolved, about 3 hours. If you like, this mixture can sit for up to 12 hours.
- Pour in the water and 8 ounces (1 cup) of the reserved lemon juice. Stir thoroughly, then strain the mixture through a nonreactive fine-mesh strainer or cheesecloth into a glass or ceramic container. The lemonade concentrate can be kept refrigerated at this stage for up to 1 week.
- To serve, pour the lemonade over ice, then adjust it to your taste with more water or lemon juice. Just remember that the ice will mellow it as it melts. You will probably have some fresh lemon juice left, and the amount will depend on how much you use to fine-tune the lemonade.