(courtesy of Kimberly Hughes, the writer’s mom and home cook. Serves 4 to 6)
4 to 6 lemons (to yield about 1 cup lemon juice)
4 cups cold water
½ to ¾ cup white granulated sugar (adjust to taste)
Ice cubes
Roll the lemons on a countertop to soften them, which will make them easier to juice. Cut them in half and juice them into a bowl using a citrus juicer or by hand. In a pitcher, combine the freshly squeezed lemon juice with cold water. Stir in granulated sugar, starting with ½ cup, and taste. Add more sugar if you prefer a sweeter lemonade. Stir until sugar is completely dissolved. Add ice cubes to the pitcher or to individual glasses.
For orangeade or limeade, swap oranges or limes for the lemons and aim for 1 cup of freshly squeezed juice to mix.
