Cook’s Notes: When summer temperatures are running in the 100’s (that’s about 38 degrees C), we make this blender lemonade often.In this easy recipe, you just throw lemon wedges straight into the blender: no pre-juicing is required.
Important: Do not overestimate your blender’s capacity. If you need to, divide the ingredients in half and make it in two batches. You can also make this with 1 cup lemon juice, but it is not as much fun as pulping fresh lemon wedges.
3 large lemons, scrubbed and cut into 8 wedges
1 cup (250 ml) white sugar (you may wish to add more)
1 cup (250 ml) cold water
Additional cold water: 4 to 6 cups (1000 ml to 1500 ml)
In a blender, process the lemon wedges, sugar, and 1 cup water until the lemons are coarsely chopped. Pour the slush through a sieve into a 2-quart pitcher. Add additional cups water to taste (at least 4 cups): pour the water through the slush in the sieve and keep pressing the pulp to release all the juice. Stir well to combine. Add more sugar, up to 1/2 cup (125 ml), if you like sweeter lemonade. Stir and serve over ice.
Servings: 6 to 8.
Limeade variation: Use 8 to 9 limes, cut into wedges, or 1 cup lime juice.
Sources: Adapted from a recipe in Real Simple magazine, a recipe by Martha Stewart in USA WEEKEND (9/11/2005), and the delightful book “Lemonade” by Fred Thompson.