First, a note on the name.
Last summer, Cook's Illustrated magazine was raving about this awesome Amish method of making freshly squeezed lemonade. It required thinly slicing the lemons and pounding the slices to remove the juice. I laughed when reading it because it was exactly my method of making lemonade - except that I use a blender.
So this recipe is Amish style but with power tools. Since it actually came to me from my Mennonite aunt, it is now known, in my mind, as Mennonite lemonade.
If you were around six years ago at our wedding, you may remember this from our reception.
Enough talk, now for the recipe itself.
4 lemons
2 cups sugar
1 gallon water
Cut two of the lemons into eighths and place in the blender. Cover with water. Blend quickly but don't puree. There should still be small chunks of lemon remaining. Sit your pitcher in the sink with your colander over it. Pour the lemon mixture into the colander. Run water through the lemons and squeeze well. Do the same with the remaining two lemons. Keep running water through the lemons until you have one gallon. Add sugar. Stir well, cool and serve! You can also make this ahead of time, not add as much water, freeze until needed, then thaw and add the remaining water.
4 lemons
2 cups sugar
1 gallon water
Cut two of the lemons into eighths and place in the blender. Cover with water. Blend quickly but don't puree. There should still be small chunks of lemon remaining. Sit your pitcher in the sink with your colander over it. Pour the lemon mixture into the colander. Run water through the lemons and squeeze well. Do the same with the remaining two lemons. Keep running water through the lemons until you have one gallon. Add sugar. Stir well, cool and serve! You can also make this ahead of time, not add as much water, freeze until needed, then thaw and add the remaining water.
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