Cut lemon in half and spear with a fork. Hold the lemon half in one hand and the fork in the other. Squeeze the lemon in one hand while pumping the fork up and down with the other hand, as if it were the handle of a water pump. Continue to squeeze and pump until you’ve extracted all the lemon juice that you can.
Roll the lemons on a hard surface to help release their juices. Cut the lemons in half and use a citrus juicer or a reamer to extract the juice. You'll need about 1 cup of fresh lemon juice. Prepare the Sugar Syrup: In a small saucepan, combine 1 cup of granulated sugar with 1 cup of cold water.
In a half-gallon pitcher, whisk the sugar with 2 cups warm water until completely dissolved. Add remaining water and the lemon juice and stir to combine. Chill for at least an hour. Serve over ice.Instructions. If necessary, defrost frozen lemonade for 30 minutes so it can easily be removed from the container. If the container is plastic, you can microwave for 30 seconds. Add all ingredients to a blender and mix on high for 30 seconds. Serve immediately. Instructions. To make the simple syrup, use a small sauce pan and combine the sugar and 1 cup of water. Bring to a simmer until the sugar dissolves and then remove from heat. Allow to cool to room temperature. In a large pitcher or beverage dispenser, stir together the remaining water, cooled simple syrup and lemon juice.
Instructions. Combine the pitted cherries, sugar, and lemon juice in a blender and blend until smooth and there are no bits of cherries left. Strain if desired, but it’s not really necessary. Combine the Cherry Lemonade syrup with still or sparkling water in a 2 to 3 ratio (2 parts syrup for 3 parts water), or to taste. Serve over ice.
LwCO.