Start by combining one cup of juice, one cup of sugar, and the zest from the lemons in a small pan over medium heat; add a few sprigs of fresh thyme and rosemary for extra flavor if you wish. Stir the mixture constantly until the sugar is dissolved. Then remove the pan from the heat, cover, and steep for 15 minutes. Directions: Cut the lemon in quarters, then put it (yes, the whole lemon) into a blender with the sugar and 2 cups of water. Put the rest of the water into a large pitcher. Blend for 60 seconds or completely blended. Strain the mixture with a fine mesh strainer and pour it into the pitcher of water. Juice lemons so you end up with 1 1/2 cups of lemon juice. Add lemon juice to a pitcher and whisk with the sugar until sugar is dissolved. Add water and whisk until well combined. Refrigerate until nice and cold. Enjoy! Serves 4-6. I don't love sweet drinks so it is rare that I like lemonade. Adjust the sweetness to your liking! The recipe below is basically one large pitcher of lemonade multiplied by 4. It will get you started at your stand but if you are in a high-traffic area, have extra ingredients on hand to make more if needed. Transfer to a pitcher and refrigerate until cold, about 1 hour. Remove the lemon zest from the syrup. Pour 3 cups cold water and the lemon juice into the pitcher and stir. Remove 1 cup of the Combine in the Pitcher. Combine. Add the blueberry puree to a pitcher, followed by lemon juice and remaining water. Strain. Pour the cooled zesty sugar water over a strainer into the pitcher. Discard the lemon zest. Chill. Add ice to the pitcher of lemonade and let it chill in the fridge for about half an hour. Instructions. Place the blackberries and the sugar in a quart jar. Fill the jar with boiling water; stir to dissolve the sugar. Let sit at room temperature until cool (at least 4 hours or overnight). To serve, mash the berries slightly with a wooden spoon or potato masher; strain the liquid from the jar. Continue stirring and mashing the fruit. Add 1 tbsp of water to the pan and allow the mixutre to boil for 3-5 minutes* or until the fruit is very soft. Run the syrup through a fine mesh strainer to remove any seeds, skin or pulp. Allow the syrup to cool slightly before mixing your drink together. Honey Lemonade Recipe. 1 cup freshly-squeezed lemon juice. 1/2 cup honey (raw is the best- my favorite place to buy raw honey) 5 cups cold water. Lemon or lime slices — to garnish (optional) If you are using fresh lemons or limes, be sure to wash them well so any dirt/residue doesn’t end up in your juice. If you’re lucky, you’ll have a Now that you have made and decorated the stand, it’s time to actually make some lemonade. As a general rule follow the following recipe: Place 3/4 cup of sugar and 1 cup of boiling water into a heatproof bowl. Dissolve sugar and leave to cool. Add 1 cup of lemon juice into the sugar mixture and add 2 cups of water. tP1O.