Post # 1
We’re serving beer, wine, and sangria at my wedding. For the non-drinkers in the crowd, we’re also going to provide lemonade and canned soda.
I’m now debating between making the lemonade from frozen concentrate (easy version), or making it fresh, the day before the wedding. Time will be of the essence at that point, but I can’t help but think how delicious it would be to serve fresh lemonade with mint at the reception. (I have officially lost my mind!)
What would you do?
Post # 3
I make fresh all the time at work and it is a real pain in the rear without a proper juicer (even with one). I will go through cases of lemons just to make a five gallon container (usually 1.5 to 2 cases depending on the juiciness of the lemons). It’s really good, but most of the time I really can’t tell the difference. You might think about making the frozen and floating some fresh lemon in it (without the rine).
Post # 4
I think you could do a compromise – I have a fresh lemonde recipe that is SUPER easy – the quick cheat is using lemon juice already squeeze in a bottle rather than squeezing the lemons yourself. I use this recipe all the time and people LOVE it. Here it is:
Perfect Lemonade from simplyrecipes.com
Makes: 2 qt or ~ 1.8 L
3/4 c sugar
1 c. water
1 c. lemon juice (or juice of 4-6 lemons)
3-4 cups cold water to dilute
1. Make syrup – heat sugar and 1 c. water in a saucepan to dissolve sugar
2. add lemon juice and syrup to pitcher. Add 3-4 c. cold water. Refrigerate 30-40 min. Add more lemon juice if you find it is too sugary for your taste (I find it is just right)
3. Serve with ice and sliced lemons (or mint!)
This recipe could easily be modified to make lemonade for a large group, and you can see it is speedy – the longest part is dissovling the sugar to make the syrup and then cooling it in the fridge!
Post # 5
@Valhalla – THANK YOU! I was really leery of the idea of trying to squeeze all those lemons, but this should be the perfect compromise. I was wondering if you could make lemonade with just regular lemon juice, but couldn’t find anything online. This is totally what I’m going to do. Thanks!
Post # 6
Another vote for fresh! We get the fresh stuff that they make in Whole Foods (although I only know of one location where they brew it on-premise in the city) and I will never go back to the from-concentrate stuff, even if it’s organic.
Post # 7
We thought about making homemade, but I bought Paul Newman’s for my daughter’s wedding reception last year. Yummy and didn’t have to worry about another DIY!!! 🙂
Post # 8
Serve fresh if at all possible. Most people can tell a difference.
Post # 9
I second using bottled lemon juice. I do
1C lemon juice
Post # 10
Crazy question, but could you hire a fresh lemonade stand? You know like the ones you see at fairs where they make them on the spot and put the half a lemon in your cup? That would be AWESOME!!!!
Post # 11
I love the compromise recipe, and I also vote for fresh if you have the time to do it! I think it would also taste better. 🙂
Post # 12
Fresh is best! I learned from the Amish to simply squueze a lemon (per serving), add some sugur, mix with ice water. That’s it!
Post # 13
Fresh is great but If you end up going with frozen concentrate, you might want to use Minute Maid Premium. Cooks Illustrated rated it higher than Minute Maid’s unfrozen version, Nantucket Nectars, Odwalla, Tropicana and a couple of others. Seems like a promising review.
Here’s the link, though you may need a membership to view it: http://www.cooksillustrated.com/tastetests/results.asp?docid=10010
Post # 14
correct me if I am wrong, but what if you bought it from Chik Fil A ? not sure where you are from or if you heve them, but im pretty sure they make their lemonade and sweet tea fresh and they do sell them in gallons.
Post # 15
I was wondering about the same thing; we’re having a lemonade and iced-tea bar for the non-drinkers. I’m going to try the compromise recipe for my sweetie’s upcoming birthday for a practice run. Thank you!!
Post # 16
I definitely vote for fresh, it’s deeeeefinitely the sort of thing you can tell a difference in imo–and it’s all about the fresh squeezed lemons, the rest of it doesn’t matter! Sugar is sugar whether it was in a can or boiled in the morning of. Those fresh, just squeezed lemons are what make it. There’s got to be somewhere that makes it fresh in your area. I would do some quick hunting and see if you can place an order!