I have always wanted a good lemonade recipe, but no matter what I tried or how I searched, none of them ever tasted as good as the "fresh squeezed" lemonade you can get in a few places if you're very lucky. However, this recipe has changed everything. This lemonade actually tastes like lemonade. Not too sour, not too sweet. And on a hot summer day, this is everything.
Note: Since you're using the peel, it's probably not a bad idea to try and get some organic lemons to use.
State Fair Lemonade
From Chef John Mitzewich
6 lemons
1¼ cups granulated sugar
5 cups cold water
Wash lemons and peel off all the zest using a vegetable peeler; set peeled lemons aside. Add lemon zest to a bowl and cover with sugar; toss to combine. Cover and let sit for a minimum of 2 hours, or up to overnight.
Bring water to a boil in a pot over high heat; turn off heat and pour in lemon-sugar mixture. Stir and let sit until sugar is completely dissolved, about 5 minutes.
Pour through a mesh strainer back into the same bowl and discard the zest. Let cool to room temperature, 20 to 30 minutes.
Cut lemons in half and squeeze juice into the bowl. Pour lemonade into a serving pitcher; cover and chill thoroughly before serving over ice, at least 2 hours.
Makes 1½ quarts
