It’s no wonder my boys adore lemonade. Every time I was pregnant, I drank gallons and gallons of the stuff ““ and it had to be homemade. None of that powdered junk or frozen concentrate. In fact, the first hint I had that I was pregnant with the twins was a sudden craving for lemonade (and full-sour pickles from Carnegie Deli!).
Lemonade makes us all smile, and we even make it from time to time in the cold of winter as a cheerful reminder of warmer, sunnier days. The happy color and the sweet-tart flavor are like liquid sunshine, and we couldn’t think of a better way to end this fantastic summer than by sharing a frosty pitcher. Simple, but oh-so satisfying.
The Barefoot Contessa Cookbook, ©1999
1 cup freshly squeezed lemon juice (5 to 6 lemons)
1/2 to 3/4 cup superfine sugar, to taste
1 cup crushed ice
4 cups water
Place all the ingredients in a blender and process until completely smooth. Serve over ice.