Freshly Squeezed Lemonade
Over Labor Day weekend, I went to a lovely little picnic with some great friends. It was a beautiful end of summer day and I wanted to bring something refreshing to drink. I bought a bunch of lemons and whipped up some freshly squeezed lemonade.
I was a bit naive about how much lemonade I’d get from my big stack of lemons. After squeezing 10 lemons, my pitcher was still only about 2/3 full. But this lemonade was definitely worth the effort. It just tastes like summertime dancing around in your mouth.
One Year Ago: Elote
Freshly Squeezed Lemonade
Yield: Serves 4
Ingredients:
For the simple syrup
1/2 cup water
1/2 cup sugar
For the Lemonade
3/4 cup freshly squeezed lemon juice (from about 5 lemons)
1 1/2 cups water
Directions:
First, prepare the simple syrup by heating the sugar and water over medium heat just until the sugar is dissolved. Remove from heat and allow to cool slightly.
Pour lemon juice into a small pitcher and add 1 1/2 cups water.
Pour the simple syrup into the pitcher and stir.
Taste for sweeteness/tartness and add additional sugar or water, if desired.
Add ice to individual glasses and serve.
Recipe adapted from Confections of a Foodie Bride
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
ı lıke banana bread
very goog !
Any special tips for freezing your bread & muffins? I really would like to stock up our freezer with some yummy things like that.
Hey Amanda – I usually wrap the bread/muffins individually with saran wrap. Then I put them into a large Ziplock bag and throw them into the freezer.
I’m with you on your Black Friday traditions. I do NOT like pushing, shoving, rude crowds but LOVE delish foods like this banana bread! Thanks for sharing!
~ingrid
This bread came out great. I substituted I Can’t Believe It’s Not Butter for the shortening and used whole wheat flour instead of regular. The bread came out moist and flavorful, with a perfect thick crust on the top. I’m keeping this as my go-to banana bread recipe.