Martha Stewarts Extra Lemony Lemonade Recipes

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MARTHA'S EXTRA-LEMONY LEMONADE



Martha's Extra-Lemony Lemonade image

"A cold glass of lemonade is so refreshing on a hot summer day. My favorite recipes are full of lemon flavor. This one uses the fruit in three ways: its juice, fresh slices, and a syrup cooked with the rinds," says Martha.

Provided by Martha Stewart

Categories     Food & Cooking     Drink Recipes

Time 20m

Number Of Ingredients 3

8 lemons, halved, plus 1, thinly sliced, for serving
1 1/2 cups sugar
16 sprigs mint

Steps:

  • Juice halved lemons (you should have about 1 1/2 cups). In a small saucepan, bring sugar and 1 1/2 cups water to a simmer, stirring until sugar is dissolved. Add lemon rinds; cook over medium until mixture is syrupy, about 12 minutes. Strain; let cool completely.
  • Muddle mint with syrup in a pitcher. Stir in juice and 4 cups cold water. Top with ice and lemon slices; serve.

HOMEMADE LEMONADE



Homemade Lemonade image

No summertime drink is as satisfying and easy to make as refreshing lemonade.

Provided by Martha Stewart

Categories     Food & Cooking     Drink Recipes

Yield Makes 3 quarts

Number Of Ingredients 4

2 1/2 cups sugar
6 1/2 cups filtered water
3 cups freshly squeezed lemon juice (15 to 20 lemons), plus 1 lemon for garnish
4 cups ice

Steps:

  • In a small saucepan, combine sugar and 2 1/2 cups water. Bring to a boil over medium-high heat, stirring until sugar is dissolved. Remove from heat; let cool.
  • In a punch bowl or large container, combine the lemon juice, sugar syrup, remaining 4 cups water, and ice. Stir well to combine. Thinly slice remaining lemon, and add to lemonade. Serve.

EMERIL'S STRAWBERRY LEMONADE



Emeril's Strawberry Lemonade image

This fruity lemonade comes from celebrity chef Emeril Lagasse who loves the flavor and rosy hue the strawberries add this classic thirst-quenching beverage.

Provided by Martha Stewart

Categories     Drink Recipes

Time 1h

Number Of Ingredients 5

1 cup sugar
1 cup fresh lemon juice (from 6 lemons), plus 1 lemon, sliced, for serving
1 pound strawberries (3 cups), hulled and halved
16 ounces seltzer, chilled
Mint sprigs, for serving

Steps:

  • In a medium saucepan, bring 2 cups water and sugar to a boil over medium-high. Reduce to a simmer and cook, stirring occasionally, until sugar dissolves, 2 minutes. Transfer to a pitcher and refrigerate until cool, about 45 minutes. Add lemon juice and stir to combine.
  • In a blender, puree strawberries until smooth. Pour through a fine-mesh sieve into pitcher with lemon syrup, pressing on solids. Stir well to combine.
  • To serve, stir in seltzer and divide among ice-filled glasses. Top with lemon slices and mint.

Nutrition Facts : Calories 172 g

STRAWBERRY LEMONADE



Strawberry Lemonade image

This strawberry lemonade will be your new favorite summertime sip. Before squeezing juice from the lemons, roll them on the countertop, applying gentle pressure with the heel of your palm. This will really get the lemons' juices flowing and make it easier to squeeze them.

Provided by Martha Stewart

Categories     Food & Cooking     Drink Recipes

Number Of Ingredients 4

1 pint strawberries
8 tablespoons plus 2 teaspoons superfine sugar
8 tablespoons freshly squeezed lemon juice
Seltzer water

Steps:

  • Puree strawberries and 2 teaspoons sugar in a blender. Set out two glasses, and spoon 3 tablespoons of the resulting strawberry puree, 4 tablespoons sugar, and 4 tablespoons lemon juice into each glass. Stir the lemonade, and add ice. Top off the glasses with seltzer water. Add more sugar if desired.

SPARKLING ROASTED VANILLA LEMONADE



Sparkling Roasted Vanilla Lemonade image

Vanilla seeds roasted in a skillet with lemon halves and sugar offer a surprising flavor in a sparkling lemonade made with both club soda and still water.

Provided by Martha Stewart

Categories     Food & Cooking     Drink Recipes

Yield Makes 6 1/2 cups

Number Of Ingredients 5

10 lemons, trimmed, halved crosswise, and seeded
1 cup sugar
1 cup water
1 vanilla bean, split and scraped, pod reserved
1 1/2 to 2 cups club soda

Steps:

  • Preheat oven to 375 degrees. Place lemons, cut side up, in a 12-inch ovenproof skillet or a large baking dish. Sprinkle with sugar, then add the water and vanilla seeds and pod. Roast until edges of lemons are golden brown, about 25 minutes. Let cool.
  • Squeeze the juice and pulp from lemons into a blender. Remove vanilla pod, and add syrup in the skillet to the blender. Puree, then strain through a sieve into a pitcher, pressing to extract liquid and some pulp.
  • Fill glasses with ice. Pour 3/4 cup lemonade into each glass. Top with 1/4 cup club soda. (Or cover, and refrigerate lemonade for up to 3 days.)

LEMONADE



Lemonade image

For stronger lemon flavor, add some juiced lemon halves (wash lemons before squeezing) to the lemonade.

Provided by Martha Stewart

Categories     Food & Cooking     Drink Recipes

Time 1h

Number Of Ingredients 2

1 1/2 cups sugar
1 1/2 cups fresh lemon juice (about 12 lemons)

Steps:

  • In a large saucepan, heat sugar and 1 cup water over medium-high heat, stirring, until sugar dissolves; remove from heat.
  • Stir in lemon juice and 6 cups water. Strain, if desired, into a large container; refrigerate until cool, 30 to 40 minutes. Serve over ice.

THYME LEMONADE



Thyme Lemonade image

The flavor of thyme in this lemonade lends an unexpected grown-up flair to a summer favorite.

Provided by Martha Stewart

Categories     Food & Cooking     Drink Recipes     Cocktail Recipes

Number Of Ingredients 4

1 1/2 cups sugar
1 bunch fresh thyme, plus sprigs, for garnish (optional)
2 cups fresh lemon juice (from about 10 lemons)
1 cup gin (optional)

Steps:

  • In a medium saucepan, bring sugar, thyme, and 1 cup water to a boil; stir until sugar is dissolved, about 2 minutes. Stir in lemon juice, gin (if using), and 6 cups cold water; strain into a large pitcher. Refrigerate until cold, at least 1 hour (and up to 1 week). Serve over ice, garnished with thyme sprigs, if desired.

Nutrition Facts : Calories 160 g

LEMON MADELEINES



Lemon Madeleines image

Like little cakes with a citrus perfume, these European darlings are equally delightful as a light dessert with fresh fruit or on their own at teatime.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 2 dozen

Number Of Ingredients 11

3/4 cup unsalted butter (1 1/2 sticks), melted, plus more for pans
1 1/2 cups cake flour, sifted (not self-rising)
1/2 teaspoon baking powder
1/4 teaspoon coarse salt
3 large eggs
2 large egg yolks
3/4 cup granulated sugar
1 teaspoon pure vanilla extract
2 tablespoons finely grated lemon zest
2 tablespoons fresh lemon juice (2 to 3 lemons total)
Confectioners' sugar, for dusting (optional)

Steps:

  • Preheat oven to 400 degrees. Butter two madeleine pans; set aside. Sift flour, baking powder, and salt into a bowl; set aside.
  • Put eggs, egg yolks, granulated sugar, vanilla, and lemon zest and juice in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and thickened, about 5 minutes. Mix in butter. Using a spatula, fold flour mixture into egg mixture. Let rest 30 minutes.
  • Pour batter into buttered pans, filling the molds 3/4 full. Bake cookies, rotating pans halfway through, until edges are crisp and golden, 7 to 8 minutes. Let cookies cool slightly in pans on wire racks. Invert, and unmold. Dust with confectioners' sugar, if desired.

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