This lemonade is sweetened by sugar and agave nectar yielding a very smooth result. It makes a great base for fruit or herbal lemonade. If I could drink a margarita right now, I’d swap the lemons out for limes and add a little tequila and grand marnier.
- 1 c. water
- 1/2 c. pure cane sugar
- 2 tbsp. agave nectar
- 1 cup lemon juice, freshly squeezed (about 6 lemons)
- 4 c. chilled water, purified
- In a small saucepan, combine 1 cup of water and sugar. Heat on medium-high until sugar is dissolved. Turn off heat and stir in agave nectar.
- Meanwhile, juice lemons. To extract more juice from the lemon, cut a small slit in the lemon and cook in the microwave for 30 seconds.
- Into a pitcher, combine the sugar solution (simple syrup), lemon juice, and chilled water. Stir to combine.
- Refrigerate and serve cold. If too sweet for your liking, dilute with water.
•To make herbal lemonade, add a couple sprigs of herbs (basil, thyme, mint) to the simple syrup while cooling. Continue making recipe as follows. Leave sprig in for a more pronounced flavor.
•To make fruit lemonade, puree one cup of fruit (strawberry, watermelon, cherry) with one cup of water and 2 tablespoons of agave nectar. Pour through a fine mesh sieve and stir into lemonade.
•To make an Arnold Palmer, mix equal parts lemonade and prepared tea.