So, it has been a while since I have done a REAL blog post. It’s been a busy…year? Anyway…I thought I would start with something simple and easy to write about that might not be related to travel, but it’s still a fun summertime activity you can do at home with your kids.
My latest obsession for the season is homemade lemonade. I’ve never even been a big fan of lemonade. It’s not bad, but in most cases it’s either too tart or too sweet. The only time I usually drink lemonade is at a self serve beverage station when I’m eating out (oh, how I miss eating out!) and I will mix lemonade and Sprite together. Try it – it’s pretty good!
Anyway, our daughter has seen the episode of Vampirina where the girls have a lemonade stand at least a zillion times. We have also read Pinkalicious and the Pink Drink at least two zillion. She’s 6, and she’s inspired to run her own lemonade stand some day. We even enjoy playing “Lemonade Stand” on Alexa. This is good, because she is learning the value of a dollar. The downside of her new venture is that it means I have to have a lemonade stand. I’m not a big outdoorsy person, and like I mentioned earlier, not a huge fan of lemonade.
When I make something, I generally like to try to make it from scratch. The only lemonade I think I have ever made has been Countrytime or some other powdered version. Since this was a Mommy-Daughter project, I thought she would get a kick out of squeezing lemons for fresh lemon juice. So, we went to the store and picked up a few things, along with some lemons and picked a highly rated recipe on AllRecipes.com to try out.
Oh. My. Gosh.
This is some AWESOME lemonade. Like, seriously awesome. It’s so simple with only three ingredients – water, lemon juice, and sugar – yet it is the absolute perfect balance of each. It’s not too tart, not too sweet. It tastes amazingly fresh, and it’s not lasting long in my house. Not because my daughter is drinking it up (she actually doesn’t like it – we’ll touch on that later), but because I can’t stop drinking it. In fact, I drank it so much that the roof of my mouth started to get sore. I’m assuming it’s from the acidity in the lemons, I’m not exactly sure why. All I know is I went nearly 48 hours without a glass and the soreness went away. I guess I need to pace myself or something.
I think we have made 4 or 5 batches now over the past couple of weeks. The recipe doesn’t make a ton, but enough for a family to enjoy over a few days. I’m okay that we can’t have a lemonade stand at the moment. I’m selfish, and I want this for myself. I’ll eventually let her sell it, but right now everyone is still social distancing and playing it safe. That sounds like a good reason not to sell it.
Oh, and for the grown ups out there…try a 50/50 mix of this lemonade and either raspberry or pineapple rum. Heck, throw both in there! You’ll thank me later. 🙂
So, if you have not yet clicked the AllRecipes link above, here is the full recipe for you to make and enjoy for yourself!
- 8 cups of water (divided)
- 1 3/4 cups of white sugar
- 1 1/2 cups of fresh squeezed lemon juice
- Combine 1 cup of water with sugar in a small saucepan, stirring frequently. Cook until the syrup begins to boil and the mixture is clear. When the pan is cool enough, set it in the fridge to cool completely.
- Slice up approximately 6-7 large lemons in half and squeeze until you get 1 1/2 cups of juice. I generally have a bottle of lemon juice on hand in case I come up short with the lemons to top it off to 12 ounces.
- Pour the squeezed lemon juice into a pitcher with 7 cups of water. I use a small strainer to catch any seeds or bits of large pulp.
- Once the syrup is cooled, mix it with the lemon/water mixture.