World's Best Lemonade -- Anytime!

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Want that fresh-squeezed taste but without (most of) the hassle? Now you don't have to choose between cutting and juicing lemons, or pouring watered-down 'ade out of that big pitcher you made last week, when you follow BEN'S AMAZING TIP for having the best lemonade in the world at your fingertips in seconds!

For this, you will need:

1. Some lemons!
2. Some sort of citrus juicer!
3. One cup sugar!
4. One cup water!
5. A 32 oz Ball jar or similar!

STEPS
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1. Juice them lemons until you have a cup and a half of lemon juice!

2. Slowly heat sugar and water together in a small saucepan until the sugar dissolves. Remove from heat and allow to cool.

3. Mix lemon juice and sugar/water (or "syrup") together in the jar.

Now you have almost a full jar of what I call LEMONADE CONCENTRATE.

Now any time you want that fresh lemonade taste, just mix one part LEMONADE CONCENTRATE with six parts (or to taste) water, and you are in LEMONADE COUNTRY, my friends!

Replace the water with unsweetened iced tea for the best Arnold Palmer this side of Augusta, Georgia!

Adjust the 1.5 cup lemon juice amount up or down to taste. 2 cups will give you hardcore tart lemonade, while 1 cup will make it sweet as a child's innocent laughter.

[Tdarcos]

Ben, probably more than 40 years ago I had one of these. I was at a county fair or some amusement park back in Milwaukee sometime in 1970 or so. The guy made them by mixing lemons in a blender with ice and sugar. It was much more expensive than most soft drinks then - I don't remember exactly but with 12oz sodas then about a nickel or a dime it was probably 50c - but I tried one.

And it was fantastic.

[RealNC]

Not bad. Though it's not the perfect lemonade. For the perfect one, you'll need:

1. Some lemons
2. One cup sugar
3. One cup water
4. 1/4 cup ginger ale
5. A pinch of cinnamon
6. A teaspoon of vanilla extract
7. One cup of vodka

STEPS
--------
1. Place the vodka in the freezer!

2. Juice them lemons until you have a cup and a half of lemon juice!

3. Slowly heat sugar and water together in a small saucepan until the sugar dissolves. Add the vanilla extract and cinnamon. Remove from heat and allow to cool.

4. Mix lemon juice and sugar/water (or "syrup") together in the jar.

5. Add the ginger ale and mix again. Now you have almost a full jar of what I call GINGER LEMONADE CONCENTRATE.

6. The vodka should now be ice cold, but not frozen. Take it out of the freezer.

Now for the final step:

Take the GINGER LEMONADE CONCENTRATE and the water and throw them in the trash.

You can now drink the vodka.

[pinback]

Hee heeee!!!

[pinback]

Ben, probably more than 40 years ago I had one of these. I was at a county fair or some amusement park back in Milwaukee sometime in 1970 or so. The guy made them by mixing lemons in a blender with ice and sugar. It was much more expensive than most soft drinks then - I don't remember exactly but with 12oz sodas then about a nickel or a dime it was probably 50c - but I tried one.

And it was fantastic.

No it was not, because if you put sugar in with cold ingredients, it will not dissolve and you wind up with granulated sugar crunchin' all around your mouth.

Also I'm guessing everything you just said was wrong, but let's "role play" here. I'm the guy who is taking you at face value and just disagreeing with your opinion.

[Tdarcos]

Not bad. Though it's not the perfect lemonade. For the perfect one, you'll need:

1. Some lemons
2. One cup sugar
3. One cup water

That's all that is necessary. Any claim that you need anything else is nothing but creamy bullshit you're trying to shove down our throats.

4. 1/4 cup ginger ale

Bullshit. If I want lemonade, I do not want ginger ale in it.

5. A pinch of cinnamon

Bullshit. You put cinnamon in apple pies; you do not put it in clean lemonade.

6. A teaspoon of vanilla extract

Bullshit. Vanilla is for ice cream.

7. One cup of vodka

Bullshit. Are you out of your fucking mind? I ordered a lemonade when I was 12-years-old. Do you know what you can get for serving booze to minors?

Further, you didn't say your imaginary and fully bullshit "perfect" lemonade was hard lemonade. That's a crutch; it's the weak and incompetent practice of an alcoholic incapable of living life as a sober person. Adding booze to lemonade ruins it.

[Tdarcos]

No it was not, because if you put sugar in with cold ingredients, it will not dissolve and you wind up with granulated sugar crunchin' all around your mouth.

Are you really that stupid? I've done it for decades and I do not get non-dissolved sugar crunching around. If I take a package of unsweetened drink mix, add water and granulated cane sugar, and stir, I get a fully dissolved drink mix, I do not get "crunchy, undissolved" sugar in the pitcher.

You think I'm wrong? Prove it. You said you wanted to see another cooking video from me, well you show me one where you mix cold water, unsweetened drink mix and sugar and the sugar does not dissolve. Prove it, scumbag. On video. Or shut your lying piehole.

[Garth's Equipment Shop]

Don't worry I immediately understood the humor in your post RealNC. Hilarious.

As for dissolving sugar in cold water please share you secret. I make sweet tea almost daily and long time ago learned to stir the sugar in the hot concentrated tea mixture (after removing the tea bags from the sauce pan) to get maximum dissolve. Then pour that into pitcher filled to the top with ice so it melts about half or 3 quarters of the ice which both adds the necessary water and cools down the hot sweet tea mixture. Then add cold water if pitcher not completely full. Everytime I was in a hurry and decided to skip the sugar melting step I ended up with a thick layer of sugar at the bottom of the pitcher. I'd try stirring till my arm got tired but still ended up with sugar settling at the bottom again. So whats your secret?

[Tdarcos]

Don't worry I immediately understood the humor in your post RealNC. Hilarious.

As for dissolving sugar in cold water please share you secret. [ ] I'd try stirring till my arm got tired but still ended up with sugar settling at the bottom again. So whats your secret?

No secret, just don't put lots of sugar in. The warmer the water, the higher the saturation point for sugar. As water gets colder, it takes longer for sugar to dissolve or the amount of sugar that will dissolve is lower.

Until water is saturated it should dissolve some sugar, but once the water is saturated, it can't absorb any more and the sugar remains as crystals.

Stirring a liquid increases the motion of the molecules, which makes dissolving easier. Having water at higher temperatures does this much more efficiently.

[Garth's Equipment Shop]

The warmer the water, the higher the saturation point for sugar. As water gets colder, it takes longer for sugar to dissolve or the amount of sugar that will dissolve is lower.

Is it any more true now that you've restated it in your own words than it was when your debate opponent first stated it and you disagreed with it? :P

“If you've got the truth you can demonstrate it. Talking doesn't prove it.” ― Robert A. Heinlein, Stranger in a Strange Land

[The Happiness Engine]

The guy made them by mixing lemons in a blender with ice and sugar. [...] but I tried one.

And it was fantastic.

No one is going to point out that "putting lemons in a blender" leaves you with horrible shredded rind and bitter pith just EVERYWHERE? I mean, with anybody else you might imagine these were peeled lemons but the Commander is nothing if not literal.