My parents have lime trees. Dad and I would squeeze fresh lime juice in an assembly line fashion. I’d cut and score (cutting a shallow x across the cut surface) the limes while he twisted and squeezed the juice out of them. It almost became a race to see if I could wash and cut limes faster than he could juice them.
We would fill up a few large mason jars of fresh lime juice to put in the freezer and of course to make limeade. Mom always kept a smaller jar of fresh lime juice in the fridge too to splash into her waters.
August 20th is National Lemonade Day.
I love making fresh lemonade. Most people might find it to be tedious, but I actually enjoy the repetition. Wash, cut, score, twist, squeeze, repeat. Although they might not be limes, squeezing the juice out of any citrus makes me think of home.
- 2 C sugar
- 10 C water, divided
- 4 lb lemons
- Make simple syrup: Combine sugar and 2 C water in a small saucepan over low-medium heat, stirring occasionally. Once sugar has dissolved, remove from heat and chill.
- Juice lemons. 4 lb should yield you 2 C of juice. Strain lemon juice into a pitcher. Stir in remaining 8 C water and simple syrup.
*This recipe is adapted from Allie at http://www.cakeandallie.com/2011/02/lemonade/*