We grow lemons, so we always seem to have a pitcher of lemonade in the refrigerator. This easy to make lemonade recipe works equally well for limes or a combination of lemons and limes. By using superfine sugar (bartender’s sugar) you can easily adjust the sweetness without endless stirring to dissolve the sugar.

Makes 4 servings

1-1/2 cups fresh lemon juice or lime juice or a combination of both (about 7 lemons or 12 limes)
1 cup superfine sugar
Ice cubes
1 lemon or lime, thinly sliced for garnish
fresh sprigs of mint for garnish

Combine the juice with the sugar in a large pitcher. Stir until the sugar is dissolved. Add 2 cups of cold water and stir to combine. Add more water or sugar to taste.

To serve in a pitcher: add ice and the fruit slices to the pitcher and stir. Top with sprigs of mint and serve.

To serve in individual glasses: fill a tall glass or goblet half full of ice, add lemonade to fill. Garnish with a slice of lemon or lime and a sprig of fresh mint.

Cook’s Notes:

Add cranberry juice to make pink lemonade.

Mix 50/50 with fresh brewed ice tea for Cajun Kool-Aid.