We are in Albufeira, Portugal, and we happen to have a Mediterranean lemon tree in our backyard. Portugal is not in the Mediterranean Sea, but Albufeira is about 5 hours by car from the Strait of Gibraltar, which is the entrance to the Mediterranean Sea. The lemons produced in the Mediterranean just can’t be beat. They’re more sour, they’re bigger, and they have more juice, which makes them perfect for making lemonade.
Ingredients:
4 big, ripe lemons, cut in half
4 cups of water
8 tablespoons of sugar
Step 1:
Juice 7 of the 8 halves of lemon. Save the last have for later.
Step 2:
Put the lemon juice in your pitcher. Add the 4 cups of water.
Step 3:
Add the 8 tablespoons of sugar. Stir until dissolved.
Step 4:
Serve. If you would like, you can use that half of the lemon you saved to make garnishes on the edge of your cups. If not, don’t juice it. I experimented and 8 halves of lemon is just too much. If you are using regular, not Mediterranean lemons, you can probably juice the last half.
Crowded Earth Kitchen 