Spring is here! The fruit tress have blossoms, flowers are blooming, the seeds I planted a few weeks ago indoors have moved outside to enjoy the sunshine and get strengthened by the breeze. While I am in my office studying, I can hear my sweet husband working in the yard through the open window. And it dawns on me, lemonade sounds divine right now. Luckily, we have a tree with a good crop this year, so I decided to whip up a batch. Most recipes I have seen over the years call for specific amounts of ingredients, but I can never tell how much juice I will get, and would rather go by the ratio method. SO, because I don't use an exact recipe with cups and ounces of this and that, I am going to attempt to explain my method to you. Part of me wants to get all geek on you and talk about how the lemon juice is the limiting reagent, and stoichiometry and other chemistry yadda yadda, but I will spare you that... for today! Ingredients1 part lemon juice 1 part sugar 6 parts water Directions
Usually we take a mason jar and fill it with ice and pour the lemonade over the top. It's a perfect treat for a day of working in the yard or studying for countless hours. Xo,
Michelle
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AuthorI'm Michelle, and I've got a full plate! As a full-time dietetics student, step-mom, wife, study coach, and tutor in my late 30's, some days I'm barely scraping by. But, no matter what is on my plate, it's always gluten free! Categories
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