How to Make Lemonade Using Meyer Lemons

Meyer lemons were first brought to the United States from China in 1908 and are thought to be a cross between lemons and mandarin oranges. Unlike true lemons, Meyer lemons have a thin edible peel with a floral scent and flavor. The juice of the Meyer lemon is sweeter and less acidic than a regular lemon but still quite tart. Meyer lemonade requires less sugar to make and has a subtler flavor than regular lemonade. Add this to my Recipe Box.

Instructions

Simple Meyer Lemonade

1

Dissolve 3/4 cup sugar in 1 cup of boiling water and pour into a pitcher or large glass jar. If you're using a plastic pitcher, allow the sugar mixture to cool first.

2

Juice the Meyer lemons by cutting them in half and squeezing the juice into the pitcher. Meyer lemons are softer than regular lemons and are easily juiced by hand. Use a slotted spoon to remove any stray seeds from the lemonade.

3

Add 4 cups of cold water to the pitcher and stir thoroughly. Refrigerate until chilled, add ice and enjoy.

Gourmet Meyer Lemonade

4

Use a vegetable peeler or paring knife to trim several 1/2 inch wide strips of zest from each Meyer lemon. Set the zest aside and halve the lemons.

5

Juice the Meyer lemons into a glass pitcher or large jar, and scoop out any stray seeds with a slotted spoon.

6

Bring 5 cups of water and 3/4 cup of honey to a boil.

7

Put the lemon zest into a strainer and place it on top of the pitcher. Pour the boiling water and honey mixture over the zest, through the strainer and into the pitcher.

8

Add a sprig of mint, a few thin slices of cucumber or a few whole cloves, if desired. Refrigerate until chilled, add ice and enjoy.