Lindsay’s Lemonade

Lindsay's Lemonade
Prep Time
10 min
8 servings

When baby number one, Hudson, was on the way, Lindsay craved chunky guacamole. During her second pregnancy, with Emerson, all she could think about was her homemade lemonade. Pregnancy cravings aside, this classic lemonade  is a lovely, thirst-quenching drink that everyone can enjoy.

Excerpted from Good Food, Good Life.  Copyright © 2015 Curtis Stone.  Published by Appetite by Random House, a division of Random House of Canada Limited a Penguin Random House Company. Reproduced by arrangement with the Publisher. All rights reserved.



cup sugar
cups cold filtered water
ice cubes


Step 1

Using a Microplane grater, finely grate the zest from the lemons (avoid the bitter white pith) into a bowl. Doing this over the bowl collects all the essential oils that will burst out of the zest as you grate it, giving you more lemon flavor in your lemonade. Add the sugar to the bowl and, using your fingers or a muddler, rub the sugar and zest together until the sugar turns a pale yellow color and smells fragrant.

Step 2

Halve the lemons and squeeze 1¼ cups of juice from them. Pour the juice into the sugar mixture, stirring until the sugar dissolves. Strain the mixture into a pitcher and mix in the filtered water. Refrigerate until ready to serve.

Step 3

To serve, pour the lemonade into ice-filled glasses. The lemonade can be made up to 2 days ahead, covered, and refrigerated.

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