For classic lemonade, make the plain simple syrup. We also love the basil simple syrup in this recipe. In a large pitcher, place the water, lemon juice, simple syrup, and ice. Stir to combine. Taste and add more simple syrup if desired. Pour into glasses filled with ice and garnish with lemon wheels and fresh basil, if desired.
Use a fine mesh sieve to sift matcha powder and remove any clumps. Add cold water to a mason jar, followed by sifted matcha. Shake vigorously for about 20 seconds, until integrated. Pour lemonade into jar and stir/shake to combine. If needed, chill for about an hour in the fridge.
Add the water and sugar to a saucepan and bring to a simmer until the sugar has dissolved. This will make the simple syrup you'll need for the lemonade. Remove the simple syrup from the stove, pour into a pitcher and place in the fridge to cool. Mix the lemon juice into the pitcher of simple syrup. Add 1 cup cold water and 3-4 cups of ice until Instructions. Squeeze enough lemon juice for the recipe. In a saucepan combine 3 cups of water and 3/4 cup sugar. Heat on medium only until the sugar has melted, then let it cool. In a pitcher add the lemon juice and 1 cup water. Pour in the sugar water and mix. Let the mixture cool in the refrigerator. Instructions. Prepare a water bath canner, jars and lids before beginning. If using lemon zest, start by zesting the lemons into the sugar. Stir and allow the mixture to sit for about an hour before proceeding.Instructions. Stir the lemon and lime juices, prickly pear syrup, agave nectar, and water together in a large pitcher or lidded container. Divide between 4 ice-filled glasses. To make spiked prickly pear lemonade, add 1 fluid ounce (2 tablespoons) vodka per 8 fluid ounces (1 cup) lemonade.
Instructions. Rinse and scrub 2 large lemons; zest lemons; place zest in small mixing bowl with sugar, salt and hot water; stir until sugar dissolves; allow to cool. While the sugar mixture is cooling, juice lemons and strain seeds; you'll need ¾ cup of lemon juice (about 5-6 lemons) Add lemon juice to sugar/lemon zest mixture; stir. Add lemon juice and sugar to pitcher. If you are using bottled lemon juice, increase amount to 1 1/2 cups. Stir until sugar is dissolved. Add water and stir until well mixed. Refrigerate at least 1 hour to chill. Add 1 cup chilled lemonade and 2 cups (about 4 scoops) ice cream to blender. hrdq4l.