After years of trials and many, many errors, I finally got the PH balance right when making home-made lemonade. I never thought something so simple could be so hard. Most recipes I saw online never came close to what I think lemonade should be. Living on the east coast I can’t run out the mall and grab a fresh lemonade from Hot Dog-on-a-Stick (now called Muscle Beach Lemonade). This recipe is as good as it gets in the home kitchen. If any of you have your own way of making lemonade, please share!

1 cup fresh-squeezed lemon juice (about 6 to 8 lemons)
7 cups bottled spring water
1 cup granulated sugar

In a small saucepan over medium heat, COMPLETELY dissolve the sugar with 2 cups of the water. You have to use some sort of citrus juicer to get the most juice out of the lemons. I use a fairly inexpensive one and I scrape in all the pulp captured by the grating (minus the seeds). Combine the sugar water with the lemon juice and the rest of the water in a pitcher. Stir until it’s completely mixed. Slice up one or two more lemons and drop the slices into the pitcher. Serve over ice. Bingo!