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Three-ingredient fresh lemonade recipe

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The Cuyahoga County Fair has a booth selling it. So does the Lake County Fair. Nothing quite says summer like the taste of real lemonade. Fresh lemonade tastes better than those made from a concentrate or a powdery mix. And only three ingredients are needed to make one of Cleveland’s best summer refreshers.

Follow this basic recipe and you are sure to enjoy success every time! The secret is the starting measurements: 1 cup of lemon juice, 1 cup of water and 1 cup of sugar.

When selecting lemons, remember Meyer lemons are just a little sweeter than others, so the sugar amount may need be adjusted accordingly. Remember to wash the outside of the lemons before you juice them. For extra added flavor, you may want to zest the lemons before squeezing and add the zest to the finished pitcher.

Home-Made Lemonade (makes 6 servings)

1 cup granulated sugar
1 cup water
1 cup lemon juice, this is usually about 4 – 6 lemons (fresh is best)
3 – 4 cups cold water

In a small saucepan, heat sugar and water until sugar is dissolved. Allow to cool in pan.

Squeeze lemons until rendering one cup of juice.

Pour juice into a large pitcher and add cooled sugar water. Stir to combine and add 3 – 4 cups of water (depending on desired strength). Stir again and place in refrigerator for 30 – 45 minutes before serving.

Please note the simple syrup ratio may be a little too sweet for some, if so, reduce the initial sugar amount to 2/3 cup for a tarter flavor.

On the other had, if finished lemonade is too sweet, add a squeeze of lemon juice just before serving.

Either way, serve with ice and garnish with a sliced lemon perched on the rim of the glass. Add a sprig of mint or rosemary for a nice accent.

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