LemonadeMy parent's next door neighbor has a massive lemon tree in his yard and the branches swoop over the fence. The agreement is that the lemons on their side are for them - which can be a bit of a curse when the thing is in full bloom.
My solution is this lemon-intensive lemonade recipe I dug up in an old issue of Cook's Illustrated. It tears through the abundance in great swoops. I sometimes just make the juice and freeze it in 2.5 cup portions - approximately the amount made in the following recipe.
Their version also calls for 2 cups of fresh mint to be mashed with the lemons - something I've yet to try but that sounds very promising.
Slice the lemon halves into thin slices (I typically use a food processor but you can do this by hand, if necessary).
Mash lemons and sugar (and salt, if using) in large, deep bowl or saucepan with potato masher or wooden spoon until lemon slices give up their juice, sugar is dissolved, and juice is thickened to syrup consistency, about 4 minutes.
Pour half the lemon slices and syrup through large sieve over bowl or saucepan; press on solids with masher or back of wooden spoon to release as much liquid as possible.
Discard solids; transfer liquid to serving pitcher. Repeat process with remaining lemon slices.
Stir in water until blended. Chill well and stir to blend before serving, over ice if desired.
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