On Making Lemonade

Josephine's Feast Lemonade

My daughter Josephine often sells an organic lemonade on Sunday’s at the Southampton Farmers Market. And in the City, her friends Noah and Micayla have a stand on Mercer Street in Soho where they cornered the market on one of the first 99 degree days of summer. Who can resist?

Both refreshing and satisfying – hand making lemonade is as good for the soul as it is for drinking on a hot summer day. It’s easy to do , and can be made in no time at all. Further, the customization possibilities are endless. Sliced strawberries, cherries, and even mellon balls can be added for a seasonal blend. Mint sprigs or lavender honey produce something a bit more sophisticated – maybe lending itself to a splash (or more) of vodka or even tequila.

For the best lemonade – there are a few steps to follow to guarantee a superb result.

Lemons on Table


12 organic lemons
1 cup sugar
Filtered water


1 – Roll the lemons between the palm of your hand and the counter – this action breaks down the fibers making the juicing a bit easier and some say it renders more juice.

2 – Cut the lemons in half and squeeze – it you have an electric juicer or a group of friends this goes faster. I use on old corning glass citurus juicer – suits me just fine.

3 – Bring 2 cups of cold water to a boil and dissolve the sugar.

4 – Add the strained juice of the 12 lemons – or simply remove the pits and keep the pulp – your choice.

5 – Add two scoops of ice to a heat stable pitcher & pour the lemonade “syrup” over ice. This will cool down the temperature of the “syrup”.

5 – Adding more cool water and additional ice to fill the pitcher.

Options (and they are endless)

• Mint springs or muddled mint

• A splash of orange juice to further sweeten the lemonade

• A hand full of berries – it gives the lemonade a pink glow.

• Sliced cucumber and/or fresh coriander

• Mellon or watermelon balls

I like to make a cocktail using fresh lemonade a few slices of serano chili and tequila – garnish with a cucumber spear & corriander. Very refreshing on a hot day.

2 responses to On Making Lemonade

  1. Patrick Beck

    Good job Josie !! She is learning the value of great food done right. We had pasture raised veal ribs wrapped tight in a homemade Carolina barBQ sauce and cooked in the oven for 3 hours. My son saw that a great sauce isn’t a brand on TV…

  2. Nancy Williams

    That sure looks good Josie…I’m going to make this right away. In California we have so many lemons and oranges right out the back door. Love how beautiful the website is!

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