Custom Lemonade

Martha Stewart Living, June 2002

Since some like their lemonade sweet and others prefer it tart, let everyone mix a glass to his own taste. Provide separate containers of fresh lemon juice, sugar syrup, and water (along with glasses, ice, and stirrers). A good starting ratio is one part juice, two parts syrup, and three parts water. Prepare the sugar syrup ahead by bringing equal parts sugar and water to a boil until the sugar granules have completely dissolved; cool before serving. To get the most juice from a lemon, roll it firmly between your palm and a work surface before squeezing. The pressure crushes the fruit's inner membranes, causing them to release more liquid.

 

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