Tuesday, June 10, 2008

Moving On, With Lemonade

Good grief, Nowheymama. Snap out of it! It's summer! The Lutheran/Catholic VBS is entertaining your child for free this week! Babies are coming! And people are dealing with more important things than your sinus infection. (Go leave Sue a supportive message!)

Our local paper ran some summer beverage recipes today in honor of Father's Day. "Here's your made-from-scratch mojito, Dear." HA! However, one of the recipes is for homemade lemonade concentrate from the cookbook Slurp. No more will I purchase lemonade made with corn syrup or slave away over one measly pitcher of lemonade only to have it disappear in minutes. Let the summer of healthy healthier snacks begin!

Homemade Lemonade Concentrate from Slurp

6 organic lemons [I'll take what I can get at our local grocery.]
4 1/4 cups water
2 1/4 cups sugar

"Wash the lemons well and cut them into thick slices. Put these in a large saucepan with the water and sugar. Bring to a boil and let simmer for 10 minutes.
Remove from heat and let cool. Keep covered in the fridge for 24 hours. Strain, pour into a clean jar, cover and refrigerate.
You now have a concentrate that needs to be mixed with water: one part concentrate to three parts water. Serve with lots of ice.
Yield: 20 servings when diluted according to directions."


  1. That sounds heavenly. Jeff would bow at the feet of the lemonade goddess for that!

  2. Mmm. Homemade lemonade. Perfect for this beastly weather.

    Hope you're feeling better!

  3. Interesting. I've made homemade lemonade before, but never a mix like that.

    My lemonade gets made in a Pampered Chef Quick-Stir Pitcher. You thinly slice 2-3 lemons using the Ultimate Mandoline, place them in the bottom of the Quick-Stir Pitcher (with the base over the lemons), add 1 cup of sugar and just enough water to cover the lemons and sugar. Using the handle, press the lemons down a bit and get some sugar mixed in. Refrigerate and let it sit for about 1/2 hour. Get it out and press and mix again, squeezing the lemons to get more juice out. Then add a little more water and place back in the fridge. One last time press and mix it when you get it out, then add water to the fill line. Serve with ice...Mmmm. Pretty simple, yummy, and delicious.

  4. MD--I love Pampered Chef, as you know!