When I was a young child living in Papua New Guinea, we had a lemon tree outside our back door. A lemon tree of very sour lemons. One of the daily rituals in muli season, (which seemed to last most of the year), was to pick mulis off the tree and fill buckets with these little round, yellow treasures.
I would help pick them, and we would bring them into the house where my mother would cut them in half, squeeze the juice, and freeze some for drinks and some for pies. But some of the juice would be kept unfrozen in a container in the fridge, ready for use. When guests would drop in, which they often did in this tropical paradise, it was expected that you would ofsfer them an ice-cold drink of fresh lemonade. If the guests were special, they might even get a spoonful of passion fruit dropped in as a garnish.
I have never lost my taste for fresh, homemade lemonade...especially with a dash of passionfruit! It’s a simple, invigorating drink – and its refreshing taste brings back nostalgic memories to this day.
With freshly squeezed lemon juice in one container and another with simple sugar chilling in the fridge, all that’s required is a long, tall glass and a handful of ice and you’re ready to step outside for a sip of lemonade in the shade.
I would help pick them, and we would bring them into the house where my mother would cut them in half, squeeze the juice, and freeze some for drinks and some for pies. But some of the juice would be kept unfrozen in a container in the fridge, ready for use. When guests would drop in, which they often did in this tropical paradise, it was expected that you would ofsfer them an ice-cold drink of fresh lemonade. If the guests were special, they might even get a spoonful of passion fruit dropped in as a garnish.
I have never lost my taste for fresh, homemade lemonade...especially with a dash of passionfruit! It’s a simple, invigorating drink – and its refreshing taste brings back nostalgic memories to this day.
With freshly squeezed lemon juice in one container and another with simple sugar chilling in the fridge, all that’s required is a long, tall glass and a handful of ice and you’re ready to step outside for a sip of lemonade in the shade.
Lemon tree very pretty,
And the lemon flower is sweet,
But the fruit of the poor lemon
Is impossible to eat.
—Peter, Paul & Mary
Recipe: Lemonade
Makes: ten 8-ounce servings
2 cups water
1 cup sugar
1 cup lemon juice, freshly squeezed
Melt the water and sugar until it boils. Remove from heat and cool. Stir in the freshly squeezed lemon juice. Chill.
In a glass, pour 1 cup lemon juice mixture and 1 cup water. Serve with ice.
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1 cup sugar
1 cup lemon juice, freshly squeezed
Melt the water and sugar until it boils. Remove from heat and cool. Stir in the freshly squeezed lemon juice. Chill.
In a glass, pour 1 cup lemon juice mixture and 1 cup water. Serve with ice.
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Variations:
- For an extra burst of flavor, mix in fresh herbs like mint or basil.
- Swap out water for sparkling water to create a fizzy lemonade.
- Use Meyer lemons for a sweeter, less tart version of this classic drink.
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