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LEMONADE

Alright, let’s get real for a second. Store-bought lemonade? Tastes like sugar water with commitment issues. This recipe? It’s the kind of lemonade that makes you want to set up a backyard stand and charge $2 a cup. And guess what? You don’t need to be a kitchen wizard to pull it off. Just lemons, sugar, water, and a willingness to embrace your inner lemon-squeezing chaos. Let’s do this.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Beverage
Servings 10

Ingredients
  

  • 8-10 medium lemons 1 ½ cups fresh lemon juice
  • 1 ¾ cups granulated sugar
  • 8 cups cold water divided
  • Ice for serving
  • Optional: Lemon slices or mint for garnish

Instructions
 

Step 1: Juice & Roll lemons:

  • Smash the lemons on the counter with the palm of your hand (gently—don’t go Hulk mode). This softens them, making them easier to give up their juice.
  • Cut and squeeze: Slice lemons in half, then juice ’em. Use a juicer if you’ve got one, or just your hands (channel your inner caveman). Warning: Seeds will fly. It’s part of the charm.
  • Cheater’s hack: Microwave lemons for 10 seconds if they’re being stubborn. Works every time.

Step 2: Whip Up the Sugar Syrup (aka Liquid Gold)

  • Sugar + water = magic: Dump 1 ¾ cups sugar and 2 cups water into a pot. Heat it on medium until the sugar dissolves—no need to stir obsessively. Let it cool for 5 minutes unless you enjoy third-degree tongue burns.

Step 3: Mix It All Together

  • Grab a pitcher: Toss in 6 cups cold water, the lemon juice, and your sugar syrup. Stir like you’re trying to summon a lemonade genie.
  • Taste test: Too sweet? Add a splash of water. Too tart? Dump in more syrup. You’re the boss here.

Step 4: Serve It Cold (Duh)

  • Ice, ice, baby: Fill glasses to the brim with ice before pouring. Garnish with lemon slices or mint if you’re trying to impress your mother-in-law.
  • Bonus points: Freeze lemon slices into ice cubes. It’s ~aesthetic~ and stops the ice from watering things down.