Lemonade, Pink Lemonade, Limeade
This recipe makes strong lemonade or limeade that can tolerate dilution by an afternoon's worth of added ice.
- Yield: Makes 10 cups
Source: Martha Stewart Living, June 2000
- 3 cups lemon or lime juice, about 20 lemons or 25 limes freshly squeezed
- 2 cups superfine sugar
- 4 cups cold water
- 4 cups ice
- 2 lemons or limes, thinly sliced for garnish
- 1/2 cup cranberry juice, optional for pink lemonade
Into a large serving container, strain the citrus juice, mix it with sugar, and stir until the sugar is dissolved. Add 4 cups cold water and cranberry juice, if using, and stir again until well combined. Add ice to fill and a few lemon or lime slices.