The Perfect Lemonade
November 6, 2024 11:38 AM Subscribe
I will be moving on short notice. I got a bunch of lemon juice on sale, expecting to use it all up in cooking eventually. Now I need to use it all quickly, so I will be drinking a lot of lemonade. I want to make a large batch all at once. What is the perfect ratio of water to honey to lemon juice?
I can measure by weight or by volume.
I can measure by weight or by volume.
From America's Test Kitchen:
3/4 c white, granulated sugar
11 lemons, juiced to get 2 c juice
2 lemons sliced
7 c cold water
1/2 c honey
--With a potato masher, mash sugar + half of lemon slices until sugar is completely wet (1 minute)
--Add water and lemon juice to mashed sugar lemons. Whisk until sugar is dissolved.
--Strain mixture, discarding solids
--stir in honey and remaining lemon slices. Chill at least an hour.
posted by hydra77 at 7:14 AM on November 7 [1 favorite]
3/4 c white, granulated sugar
11 lemons, juiced to get 2 c juice
2 lemons sliced
7 c cold water
1/2 c honey
--With a potato masher, mash sugar + half of lemon slices until sugar is completely wet (1 minute)
--Add water and lemon juice to mashed sugar lemons. Whisk until sugar is dissolved.
--Strain mixture, discarding solids
--stir in honey and remaining lemon slices. Chill at least an hour.
posted by hydra77 at 7:14 AM on November 7 [1 favorite]
« Older Antidepressants Contained in a Book? | I would drape myself in velvet if it were socially... Newer »
You are not logged in, either login or create an account to post comments
If you were using table sugar the ratio would be 1 part juice, 1 part sugar, 5 parts water. The Internet suggests that honey is 25% sweeter than table sugar. So that would make it a 3/4 part.
The remaining question is do you reduce the water part as well. This would impact both flavor and the mouthfeel of the lemonade.
posted by mmascolino at 12:55 PM on November 6 [2 favorites]