Lemonade. It’s about more than Beyonce, folks.
So I know we live in this super high-tech world where everything is designed to be faster, easier, more convenient.
But every once in a while I like something that takes time, requires a little skill, and is a bit more involved. Good, homemade handmade lemonade is one of those things.
When I was an itty-bitty thing and my grandma was still alive (she passed away when I was five) she used to make lemonade. Helping her is one of my earliest memories. Now lemonade wasn’t a quick-rush thing to her. No, no! You took your time with it. Because if you did, you got something really wonderful.
In my estimation, homemade lemonade is a great way to practice the old will-power muscle. It’s not instant gratification. You get the very best results if you wait it out. But the moment you put that sweet nectar to your lips…ahhhhh. You realize it was worth it. Even if the waiting nearly drove you insane. 🙂
Nik’s No-Sugar Added Tropical Lemonade
(The below recipe is what I used for this batch. Each batch can be different, the method of making it remains the same! This makes about 3 quarts of lemonade.)
- About 10 pineapple cores (see below)
- 2 mango seeds after I cut the flesh off
- 6 c. water
- 2 limes, juiced
- About 8 lemons, juiced
- No-calorie sweetener equivalent to 3 c. sugar (use whatever kind you like but check the conversion chart on the packaging to make sure it matches up against sugar!)
- Another 8 c. (64 oz.) of cold water
So I had these two pineapples, right? And I needed to cut them up because they were sitting in my fridge doing absolutely nothing. I know from experience nobody in my family will cut them. They will go bad first. (Yes, that is sad!) So I decided to cut them up along with a mango I had. I wanted to show you a super simple hack for removing the cores of pineapples. I’m sure there are other ways. Please share in the comments!
Step One: Making a flavored simple syrup
This is usually how I get the non-lemon flavor into lemonade. You don’t have to do it this way. You can also:
- Infuse lemonade with flavor by adding fruits or herbs (like mint) to your final product and letting them sit for a long while
- Pureeing fruit and straining out the flesh and adding it during step 4. (This method works especially well with strawberries).
Refrigerate about two hours or until cold. Serve over ice. I serve it with bits of the fruit that’s in the lemonade (shown are pineapple and mango bits).Some other ideas:
- If you want/need protein in this, once it’s cold add some unflavored protein to your glass. I would say 1/2 serving for every 8 ounces.
- My kids like to add soda water to this (actually the put it through their Soda Stream machine)
- This makes a really great Arnold Palmer with the addition of some home-brewed iced tea (don’t mess up the handmade momentum with the instant stuff – it’s WORTH the effort!)
|Here’s the thing that irks me. I spent good money on a good camera…and sometimes my iPhone simply takes the better photo!|
|Obligatory direct overhead shot. Note to self: not appealing with drinks!|
|Doesn’t that look downright SLURPABLE??? Yum.|
This looks great! Though I'd call this 'no sugar added' lemonade since the fruit has sugar 😛
I never knew you could do that with pineapple cores. Definitely something for me to keep in mind since we often get ourselves at least one pineapple every summer.
True! This is what happens when I don't do a final read through!