Sweet or Salty Lemonade

I have always made lemonade with sugar or honey, lemon, and water to taste and then stirred it up like my mom did. I did this as directed, except with a combination of lemons and limes because I was short on lemons. 6 cups of steeped water resulted in it being too watered down. I added more lime juice (again because I was out of lemons) to true up the ratio and it was really good. I like the idea of releasing the oils from the citrus in the water, I will just dial the water back next time.

Followed this recipe and it turned out better than i expected, but made a few tweaks: -I added the rind/pulp directly to sugar water mixture on stove to save on pan usage - turned out great, just make sure to discard rind after sugar dissolves -I added an extra 1.5 cups of water to final pitcher with lemon juice and simple syrup (it is still very lemony) -Definitely add seltzer water when ready to serve! It takes it to a whole other level! Fill glass half w/ lemonade and top with seltzer

wonderful from steeping the rinds and pulp. I added the salt, and I love how this is sweet and savory at the same time.

For when life gives you lemon, lemon, difficult lemon.

Very good! Note that the topping seals the juice under,not a problem but I expected it to bubble up.

How can 1 cup of lemon or lime juice serve 6 to 8 people>

If you don't feel like standing by a stove, measure 1 cup water in a 2- or 4-cup glass measuring cup, and then add 1 cup sugar and stir well. Place in a microwave on 50% power for 10 minutes, stirring once or twice during the cooking time. If the sugar hasn't completely dissolved at the end of the cooking time, place it back in the microwave for another minute or two at 50% power. Let it cool and it's ready to use. This method also works with demerera sugar for a brown sugar syrup.

I judiciously bought a dozen lemons but it only took 6 to make a cup of juice.

Great recipe. Kids and adults loved it! I chose to zest the lemons into the simple syrup, thinking it would add more lemon flavor, and it did not quite work. "Stick to the recipe, dummy." -Me.

This was really strong! After reading other notes, I only steeped the lime rinds for 5 minutes. The flavor was good, but had to dilute with water and add more sugar. I think next time I will reduce the salt. I agree with others that this would make a great margarita!

I did not care for the salt in the lemonade. In fact I thought it tasted too weird and made another batch (sans salt) to dilute it. Still tasted weird. Or maybe I am just getting too old.

Very nice beverage base to have on hand (added more lemon juice). Sweetened each to taste, served in a salted-rim glass, splash of Topo Chico water for fizz, a Luxardo cherry (with little syrup for color) was a hit with grandkids. Grown-up versions concocted as well.

I agree too much salt, I only used 1/2 teaspoon and still too much, but it does taste like a margarita so maybe just add tequila as someone else suggested and we are all good!

I used half the salt called for and would add less next time.

Lemon & lime rinds vary wildly in bitterness, so no surprise that folks are reporting different experiences. My preferred solution is to make a batch of preserved lemons (very simple; lots of recipes out there) and add a splash of the liquid to taste when I'm making a drink: salt + a bit of extra complexity and intensity, without committing the whole batch. Also awesome with dry vermouth for a spritz.