8 tea bags
1 cup granulated sugar
A pinch of baking soda
2 large lemons or peaches, sliced
2 cups water, plus more to fill pitcher
3 cups ice
In a saucepan, bring sugar and 2 cups of water to a boil. Add pinch of baking soda and tea bags. Take off heat and allow to steep for 1 hour.
Add ice and sliced peaches or lemons to a gallon pitcher. Pour in tea. Top off with water.
Keeps for up to 1 week in the fridge.
8 large lemons
2 cups granulated sugar
8 cups water
Wash lemons thoroughly with soap and water. Roll the lemons in between your palms, pressing down.
Slice lemons and place into a bowl with the sugar. Mash lightly, blending the lemon and juice together. If liquid was released onto the cutting board, add it to the bowl. Store in the refrigerator for at least half an hour, allowing the lemons to macerate.
Strain mixture. You are aiming for around 2 cups of the juice/sugar mixture. You may need to add the juice from more lemons.
Pour the mixture into a pitcher, and mix with water.
When serving, drop a slice of lemon into each glass before pouring in lemonade, or add to rim.
Adapting this recipe for Meyer lemons: use 10 lemons and reduce the sugar to 1 ¾ cups.
De-seed and chop watermelon into cubes. Blend and strain through a fine mesh sieve.
In your mixer, blend 3 cups of watermelon juice with 1/2 cup of lime juice, 1 cup of tequila blanco and 1/2 cup of ice. Blend until smooth.
Optional: freeze cubes of watermelon to use as “ice.”