A simple, no fuss way to make a small batch of lemonade like the ones at the carnival. Just water, sugar, and one lemon for perfect country lemonade.
I know, I know. I'm late on the lemonade train, Beyonce's album dropped a couple weeks ago.
But while that album speaks to my very soul, it wasn't the reason for the recipe. I have a few lemonade recipes, but this one reminds me of going to the Miami Dade Fair, which just ended, because basically this is how the carnies in the stand make theirs. It's good and easy, it's cold, it's refreshing, and it only makes two servings.
Yes, that's right. Just two, because you use half a lemon per serving. So when your neighbor comes over or you sit out on the porch or patio with your husband or wife, you have the perfect amount of country style lemonade.
The biggest reason I love this little recipe is because it's not a bunch of fuss and the sugar doesn't dissolve entirely. Country style, y'all. So you sip on the fresh lemon water sweetened with some sugar and crunch on a bit of crystals because this lemonade is like James Bond, or Beyonce's butt: shaken not stirred. There's just something about a sunny, hot day, and a glass of country lemonade that is just so right.
If sippin' on sugar crystals isn't your thing, don't worry, I have a wonderful classic lemonade recipe just for you coming out soon.
- 1 large organic lemon, juiced
- 6 teaspoon sugar, more or less to taste
- Filtered water to fill your glasses
- Using two large plastic cups (not party cups) or an alcoholic drink shaker, use about ⅓ of your water with your other ingredients and pour between both cups (or shake if they fit together).
- Pour into your serving glasses and fill with the rest of your water. Taste and add sugar if needed.
Eden Westbrook is the recipe developer, writer, and photographer behind Sweet Tea and Thyme. A classically trained chef, Eden has inspired home cooks into the kitchen with cultural comfort foods, easy family-friendly eats and sweets, and glorious spreads for date night and entertaining since 2015.