Homemade still lemonade

About this recipe

Lemonade made from lemon juice, water and sugar appears in many home cooking traditions, with different levels of sweetness and both still and sparkling versions. This recipe uses still drinking water and freshly squeezed juice, rather than blending whole fruit or adding bottled flavouring. Measuring the juice gives a more consistent drink than counting lemons, whose size and yield vary. Warming a small part of the water dissolves the sugar before it meets the cold liquid, preventing a gritty layer at the bottom of the jug. The thin syrup is cooled before mixing, and the finished lemonade is chilled before serving. It suits picnics, barbecue meals or a simple afternoon refreshment. No single place or invention date is claimed for this international drink. Serve it plain so the lemon aroma remains the focus.