While on my last visit to Trader Joe’s, I saw Pink Lemons. Hmmm, what’s this? I murmured. I turned around and one the helpful team members said, “Doesn’t that look interesting? I haven’t tried those yet, but I’m going to.”
Okay, so will I.
I rolled the Lemons on the cutting board, using the heal of my hand for a bit before slicing them across their “equators” to ensure maximum juice release first off.
I’ve never made Lemonade from scratch before, so I did a quick search on the Internet and found several pretty simple, basic recipes, all saying about the same thing.
1 C. Granulated Sugar
1 C. Water
1 C. freshly squeezed Lemon Juice
Combine the Sugar and Water in a small pan and place over low heat, stirring until the Sugar is completely dissolved; allow to cool. To a pitcher, add an additional 3-4 cups of water along with the Lemon Juice; stir and refrigerate for at least an hour. Taste and adjust to your taste.
Well, I didn’t exactly get a full cup of Lemon juice, so we adapt. If it’s a one to one ratio of everything and then add additional water, no problem.
Geez! All I got out of those three Lemons was two glasses of Lemonade, and does that look Pink to you? I thought not. Oh well, it tasted lovely, though next time I make Lemonade from scratch I’ll try it with Meyer Lemons instead.