fresh-squeezed

So Ian and I finally ventured inside our neighborhood's new Whole Foods store, something we swore we'd never do. We'd subscribed to the "whole paycheck" moniker that people (even many around here) use. But we were amazed to find that it wasn't a rip-off. In fact, it may be the most reasonably priced grocery in our neighborhood. Of course, some of the specialty items were insanely expensive, but they're specialty items. I was particularly excited about the fruits and veggies, and Ian loved the beer selection. He bought a can of Dale's Pale Ale from Oskar Blues Brewery. I'd been craving lemonade and we found a bag of lemons for $3. Bingo.

Fresh-squeezed lemonade is so quick and easy. I learned how to make it when I worked for my Aunt Ces at her coffee stand, Cespresso. Every Saturday all summer long, I'd squeeze lemons for a constant stream of farmers' market and art fair customers demanding our lemonade (and coffee and mochas and iced chais...). It was the best.

I happen to like the tart stuff, so here's how I put it together. If you like it a little (or a lot) sweeter, you know what to do!

Fresh-Squeezed Lemonade

(serves 8)

ingredients
10 lemons
4 squeezed lemon halves
2/3 cup sugar
Water
Ice

directions
1) Chop lemons in half and juice them using a citrus reamer or a fork (just jam it in there and twist). I squeeze them over a mesh strainer set in a 2-cup measure. It keeps the seeds out, but a bit of pulp does get through. If you like super-pulpy lemonade, just scoop some out of the strainer. Otherwise, discard the pulp and most of the lemon halves once you've got about 1 1/2 cups of juice. You may have to clean out the strainer a few times depending on how zealously you squeeze.
2) Toss four squeezed lemon halves into a 2-quart pitcher. Add the sugar. Pour in lemon juice and top with cold water until the pitcher is filled. Stir well.
3) Serve over ice. (Garnish with lemon slices, mint leaves, raspberries, gin, whatever's on hand.)