I used my Meyer lemons that I harvested this season from my backyard tree. Meyer lemons are not as "mouth puckering" as other varieties and is believed to be a cross between a Lisbon or Eureka lemon (most common in the grocery store) and a mandarin orange. This makes for a slightly sweeter lemon that has more floral notes and is perfect for lemonade.
Would you believe that I have never made fresh homemade lemonade? Never, until recently. There is no turning back, I am hooked. This will make a beautiful addition to our Sunday Supper gatherings.
Recipe from Simply Recipes
1 cup sugar (can reduce to 3/4 cup)
1 cup water for the simple syrup
1 cup fresh lemon juice
3 to 4 cups cold water to dilute
1. Make simple syrup by heating the sugar and water in a small saucepan until the sugar is dissolved completely.
2. While the sugar is dissolving use a juicer to extract the juice from 4-6 lemons, enough for one cup of juice.
3. Add the juice and the sugar water to a pitcher. Add 3-4 cups of cold water, more or less to the desired strength. Refrigerate 30 to 40 minutes. If the lemonade is still a bit sweet add more lemon juice.