Make 2 cups simple syrup (recipe below), adding the lemon zest before heating. Let cool, then pour into an ice-filled pitcher. Stir in 1/2 teaspoon salt, 2 cups each fresh lemon juice and water In a large pitcher, combine the lemon juice, the strawberries, and the remaining 5 cups water. Stir to combine. Add about half of the simple syrup into the mixture and stir to combine. Continue to add the syrup, ¼ cup at a time, until the lemonade reaches your desired level of sweetness. Add the fresh mint leaves and stir again. Bring to a simmer over medium heat. Simmer until sugar is dissolved, then remove from heat. Allow to cool completely. In a large pitcher, combine 9 cups of water, lemon juice, cranberry juice, and salt. Adjust the hue of the lemonade by adding more or less cranberry juice. Remove the lemon peel segments from the simple syrup. In a large pan, combine water and sugar. Heat until the sugar just melts. Remove from heat and pour in lemon juice. Mix well and chill in refrigerator before serving. Refreshingly simple limeade is so easy to make! Prepare a simple syrup by dissolving sugar and fresh or bottled lime juice in boiling water. Pour into a gallon-sized pitcher. Add lime zest to the pitcher and fill with cold water. Place in the refrigerator at least 1 hour before serving. To make this black light Halloween lemonade, simply combine tonic water, lemonade, and sparkling water in a large pitcher. Then, chill in the fridge for at least an hour, and that’s it. Pour into clear glasses, serve under a blacklight, and enjoy the glow! To adjust the recipe amounts, just make sure at least half of the mixture is tonic Total time: 5 minutes. Rating: 1/10. About This Method: As its name suggests, Blender Lemonade is made by pulverizing whole lemons in the bowl of a blender. You start by cutting several lemons and a lime into wedges and transferring them to a blender with a bit of sugar and enough water to cover. Cut 4 fresh lemons in half, and squeeze as much juice as possible from each one. You should get about 240ml or 1 cup. Measure out the 6 cups of ice and pour the fresh lemon juice over top. Top up the lemonade with 800ml of sugar syrup base. Stir the freshly made lemonade, then serve immediatly. Juice fresh lemons with a hand or electric juicer, then pour the juice into a 32 ounce (1 quart) sized mason jar. Set aside. In a small saucepan combine ½ cup of the water and the sugar. On low heat, simmer just until the sugar has dissolved. Pour the sugar water (simple syrup) into the mason jar with the lemon juice. Store in refrigerator, cooler or freezer. When ready to use concentrate, let thaw and mix each bag with 4 cups cold water and ice. Each gallon bag will yield approximately 24-4 oz servings in 8 oz cups filled with ice, or about 11-12 8 oz servings in 16 oz cups filled with ice. eXQl.