Fresh Squeezed Lemonade & Another Version...Basil Lemonade!

There's nothing like freshly squeezed lemonade...especially when it tastes fantastic. Who says lemonade is only for the summer? We had this for dinner tonight with BBQ pulled pork sandwiches and Potato Salad. It was a great combo! I love this recipe, it's from the Allrecipes site.

You need either 16 small lemons or 10 large lemons...roughly.  You also need 3 1/2 cups white sugar, and 16 cups water.  This is actually the recipe, doubled.  I'm just doing you a favor because I KNOW you'll wish you made more!

So, squeeze your lemons until you have 3 cups of fresh lemon juice.

 On the stove, boil 3 1/2 cups sugar with 2 cups of the water.  Let it boil for a few minutes, then remove from the heat.  Let cool, then cover and stick it in the refrigerator until chilled.

When the sugar syrup is done chilling, combine the remaining 14 cups of water with the lemon juice and syrup.

Stir.  Drink.  Drink.  Drink.

Fresh Squeezed Lemonade

16 small lemons, or 10 large

3 1/2 cups sugar

16 cups water

Directions:  squeeze your lemons until you have 3 cups of fresh lemon juice.  On the stove, boil 3 1/2 cups sugar with 2 cups of the water.  Let it boil for a few minutes, then remove from the heat.  Let cool, then cover and stick it in the refrigerator until chilled.  When the sugar syrup is done chilling, combine the remaining 14 cups of water with the lemon juice and syrup.

* Another yummy variation is to let some basil leaves float in your lemonade for a couple hours.  Sounds weird, maybe, but it's good!  The chef at Harmon's served me a glass, and it was amazing!  Taste periodically to see if the lemonade has reached the desired flavor, then remove the leaves.  

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