Yield: 1 Servings
|1||Meyer lemon; squeezed, pulp and juice; seeds optional|
|3 teaspoons||(rounded) sugar (in this case; teaspoon means a normal teaspoon used at a table place setting)|
|Cold water to fill the glass|
|Optional: lemon peel|
|10||Meyer lemons (juice and pulp only)|
|Cold water to complete the gallon|
|depends on how lazy you are about picking them out.)|
|teaspoon used at a table place setting)|
|affect the flavor much.) Caveat:|
|to||turn bitter when it is left overnight in the fridge.|
SINGLE GLASS (8-10 OZ
We have a Meyer lemon tree in our backyard, so we've experimented with the best porportions for our tastes. For a single glass (~8-10 oz.) 1 meyer lemon -- squeezed, pulp and juice, seeds optional (it just 3 rounded teaspoons of sugar (in this case, teaspoon means a normal cold water to fill the glass
optional: add a bit of the lemon peel (we found this didn't seem to (1) A meyer lemon is a bit sweeter than the "normal" kind you can buy in the grocery store. I believe there's a bit of sweet orange in its family tree somewhere.
(2) We like tart lemonade. Another friend of ours who also has a Meyer lemon tree uses a fair bit more sugar than we do. For a gallon: (Here memory is failing a bit. The lemons were used up a while 10 Meyer lemons (juice and pulp only) ½ cup sugar
cold water to complete the gallon Caveat: It seems that leaving the seeds in the lemonade causes the lemonade Sorry these are English units. A gallon is a bit less than 4 litres. I'd have to look up how many grammes of sugar are in a cup. If you want me to convert the recipe, let me know.
(CAROL S. COCHRANE)
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .