There really is no substitute for fresh lemon juice in lemonade. For years, my mother and I tried to duplicate her grandmother’s lemonade. They called her “Babcia,” the Polish word for grandmother, which is pronounced bob-cha. This recipe finally cracks the code on the sugar to lemon juice to water ratio. -E
Babcia’s Homemade Lemonade
2 cups granulated sugar
1 cup boiling water
2 cups fresh lemon juice (do not substitute)
8 cups cold water
mint sprigs and lemon slices for garnish
1. In a large container, add the sugar. Then add boiling water. Stir to dissolve sugar.
2. Add the fresh lemon juice and cold water. Stir until mixed.
3. Chill for several hours. Garnish with mint and lemon slices.
Yield: 1.5 gallons.
Here’s a unique twist on the tried and true. Whenever I cut up a fresh pineapple, I always wring out the rinds to extract the juice. I carefully save the precious gold goodness in ice-cube sized plastic containers that I toss in the freezer. For a little extra mellowness, add an ice cube of fresh pineapple juice to your pitcher of lemonade. Add one cube only. It will give your lemonade a subtle sweetness that will have everyone trying to guess what that special essence could be.
© 2020, Blue Willow Kitchen