Lemonade

This is one of those recipes from which there is no return.   The mandolin player in our weekly bluegrass jam sessions introduced me to lemonade from scratch.   He would drink it during the sessions because he was allergic to hops.   Beer, the traditional beverage for picking, was out for him.   Donna tried some and asked me if I could make it.   Since I started making this, I have not been able to stomach canned or (heaven forbid!) powdered lemonade.

Mix all the ingredients in a pitcher.   Refrigerate.

Notes:

1:    Depending on the size of the lemons, 3 - 4 will produce enough juice.

2:    Whether this recipe is easy or difficult will depend on the juicer you use.   I use
       a plastic juicer which has holes in it that drain into a pint cup. This makes it
       easy to remove seeds and (if you want) reduce the amount of pulp you add.
       Old-style glass juicers, which collect the juice in the bottom inside a slight rim,
       require that you empty the juice into a measuring cup.   They make juicing
       the lemons more difficult and time consuming.

Variations

1:    Replace some of the lemon juice with lime juice.   I find that the juice of 2
       lemons and the juice of 2 limes make a nice lemon-limeade.   Key limes make
       a wonderful limeade, but are so small that you will spend lots of time juicing
       them.

2:    Crush or puree 1 - 2 cups of raspberries.   Add to the lemonade.

3:    Replace 2 - 4 ounces of lemon juice with freshly squeezed orange juice.

4:    Use sparkling water (i.e. club soda) instead of water.

5:    Add a tablespoon of grated lemon zest (the colored part of the peel) to the
       lemonade.    Grated lime zest will also work.

6:    Add 1 teaspoon of finely chopped fresh mint leaves to the lemonade.

7:    A similar drink can be made from the zest of limes.   Using a fine grater,
       remove the green zest from about 16 limes.   Add this to 2 quarts of water.
       Steep the zest for 1 hour.   Strain the liquid through a fine mesh sieve, press
       on the zest to remove as much liquid as you can.   Add about 1.5 cups of
       sugar.   Chill.