In collaboration with the SIP Awards, I’m stirring up a lemonade that uses all of the fruit! Much like chefs use the entire vegetable and/or animal for stock, I’m doing the same with juice. You don’t have to just be limited to lemons. Limes, Grapefruit, Oranges and more can all be used and mixed! Check it out here.
Homemade Leftover Lemonade
I'm using all the scraps for this homemade lemonade. See how I whip it up below!
– Difficulty: Easy
- 6 Lemons
- 3 cup Boiled Water
- 1.5 cups Granulated Sugar
Removed the peel of the lemons and place into 1 Litre mason jar. Once that's done, slice the lemons in half, squeeze out as much juice as possible and place into mason jar.
Add your sugar into the mason jar and slowly add in your boiled water. Stir until well combined and let it sit until it reaches room temperature before straining.
Can hold in the fridge for 1 week.