Freshly Squeezed Lemonade
Over Labor Day weekend, I went to a lovely little picnic with some great friends. It was a beautiful end of summer day and I wanted to bring something refreshing to drink. I bought a bunch of lemons and whipped up some freshly squeezed lemonade.
I was a bit naive about how much lemonade I’d get from my big stack of lemons. After squeezing 10 lemons, my pitcher was still only about 2/3 full. But this lemonade was definitely worth the effort. It just tastes like summertime dancing around in your mouth.
One Year Ago: Elote
Freshly Squeezed Lemonade
Yield: Serves 4
Ingredients:
For the simple syrup
1/2 cup water
1/2 cup sugar
For the Lemonade
3/4 cup freshly squeezed lemon juice (from about 5 lemons)
1 1/2 cups water
Directions:
First, prepare the simple syrup by heating the sugar and water over medium heat just until the sugar is dissolved. Remove from heat and allow to cool slightly.
Pour lemon juice into a small pitcher and add 1 1/2 cups water.
Pour the simple syrup into the pitcher and stir.
Taste for sweeteness/tartness and add additional sugar or water, if desired.
Add ice to individual glasses and serve.
Recipe adapted from Confections of a Foodie Bride
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
I think that my raspberry cream recipe didn’t call for enough raspberry. Oh well. Yours looks fantastic! Such pretty colors.
Thanks!! The raspberry cream was a lot runnier than the vanilla, but it was tasty.
The raspberry cream has such a wonderful color! So bold against the neutral eclair.
Your eclairs turned out really well! I love the pink of the raspberry pastry cream against the glaze.
Wow… Your eclairs are adorable and look amazing!