Pitchers of lemonade run out so quickly! I make this concentrated version for myself. Trying to make enough for a 3 quart pitcher

This lemonade is so simple to make!

My mother use to make this for my brother and I when we were kids. It is deliciously refreshing on a hot summer day. I wanted to use up 12 Meyer lemons I had left over from some limoncello I made for the new year.

Deliciously refreshing drink on a hot day

delicious!

This is an upgraded recipe to my original (quick version). It's more concentrated in flavor with bright citrus notes that will make this a memorable beverage for family gatherings or summer picnics.The technique of using lemon peels in sugar dates back to Rome and is called "Oleo-Saccharum", meaning oil sugar and is a classic ingredient in many cocktails. Allowing the sugar to infuse for the shorter 5 hours will yield a subtler citrus flavor, while the longer 24 hours delivers peak zing. This ancient recipe was first listed as an ingredient as early as 1670. Yet today, most home cooks are unfamiliar with it. Myself included. But be prepared. There is a process and you will need to plan ahead. Though I promise you, it's worth the wait and extra effort.Now this is a very basic recipe. But you can experiment with any type of citrus; oranges, grapefruits, limes, etc. You can even add a cup of diced fruit like peaches or cranberries during the seeping process. Even 1/2 cup of mint, hibiscus, violet or rosemary could be added for more earthy/floral tones. The combination possibilities are endless. I'd love to hear about any if you decide to try them. I'll update this recipe with my own combinations in the future.

I love making this recipe. It is great for parties!

Really interesting taste [ok]