I need an old-fashioned recipe for lemonade. An old friend (passed away) used to make it on the stove?

Question

She used to put a couple of oranges in it too, to cut the tartness without so much sugar.

Answer 1

Really straight forward; 2 tbsp of sugar & 1 cup water for each lemon. Add your OJ and warm enough to melt sugar. Cool and enjoy.

Answer 2

I kind of melt the sugar with hot water first, then add cold water, the lemon juice comes last. I use 6 medium lemons for a quart ( 8 cups ) of water, and 1/2 cup of sugar.

Answer 3

She probably made a simple syrup on the stove. You heat up equal parts of sugar and water until the sugar is dissolved. Then you add the lemon juice (and orange juice) until it tastes like you like it.

Answer 4

CIA RECIPES
Lemonade

Something magical happens when you combine sugar, water and lemon juice – the result is a tangy mixture of unadulterated ingredients that offers a refreshing substitute for sodas. Despite these unassuming, simple ingredients, old-fashioned lemonade can be the ultimate thirst quencher on a hot summer's day.

Directions

Combine two-thirds cup of water with the sugar in a small saucepan and bring to a boil. Stir to dissolve the sugar.

Combine the sugar-water with the lemon juice and add the remaining 6 cups of cold water. Stir to combine.

Serve immediately over ice garnished with a lemon slice or store in the refrigerator until ready to use.


Variations:

Raspberry Lemonade:
Omit the lemon slices. Add one-third cup of raspberry puree and 24 fresh raspberries for garnish. To make the raspberry puree, push fresh or thawed frozen raspberries through a wire-mesh strainer into a small bowl. You’ll need about 1 cup of berries to make one-third cup puree. Add the puree to the sugar-water mixture in Step 2, along with the lemon juice and 6 cups of remaining cold water. Garnish each glass of lemonade with 3 fresh raspberries

Ginger Lemonade:
Omit the lemon slices. Add a three-quarters inch piece of ginger (sliced) and 8 thin slices of ginger for garnish. To make the lemonade: Combine two-thirds cup water, the sugar and the sliced three-quarters inch piece of ginger in a small saucepan and bring to a boil. Stir to dissolve the sugar. Remove the pan from the heat and allow the ginger to steep in the sugar water for 10 minutes. Strain the mixture, pressing the ginger to extract all its juices. Combine the ginger sugar water with the lemon juice and add the remaining 6 cups of cold water. Stir to combine. Serve immediately over ice with a fresh ginger slice.

Answer 5

Here's how my friend makes it:
For each glass to be served slice 2 lemons.
Squeeze the lemon slices into an 8 oz glass.
Add 1 teaspoon of sugar.
Fill the glass with very cold water.
Stir well.
Add a cherry.
Drink up.

Answer 6

probably used beet sugar. it's harder to disolve and cheaper than pure cane sugar. Probably why she cooked it on the stove.

All I can think is that you could use some orange peel in the cooking process to cut the tartness. However that's the main reason to drink lemonade, it's delish tart taste.

Answer 7

Its just lemons (and dome orange) and sugar: the heat from the stove helps the sugar dissolve in the water.

ps: it tastes good if you put a little bit of cinnamon and one clove in there too, ...

Answer 8

sorry about your friends passing, I dont have that particular recipe but hope you will find at least one of these 4 lemonade recipies to your taste>

lemonade
Makes 4 drinks - Recipe can be halved or doubled.

1 lemon
2 cups water
1 cup sugar
4 whole allspice
4 whole cloves
1 cinnamon stick
1 tablespoon chopped crystallized ginger
Pinch grated nutmeg
1 cup fresh lemon juice (about 8 lemons)
1 cup club soda OR seltzer water, chilled
Mint sprigs, for garnish (optional)

Remove rind in pieces from lemon with swivel-bladed vegetable peeler; avoid any bitter white pith.

Combine water, sugar, lemon rind, allspice, cloves, cinnamon stick, crystallized ginger and nutmeg in small saucepan. Bring to simmering; simmer, covered, for 20 minutes. Strain into pitcher and chill; discard solids.

To serve, stir in lemon juice and club soda. Serve over crushed ice. Garnish with mint sprigs, if you wish.
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Lemonade with Lemonade Ice Cubes
Recipe courtesy Gale Gand

Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Inactive Prep Time: 4 minutes
Yield: 8 servings

2 cups fresh squeezed lemon juice
1 cup sugar
1 gallon cold water, or to taste
Fresh mint leaves
1 orange, segmented

In a large pitcher, whisk the lemon juice and sugar until sugar is dissolved. Add the water to taste. Fill 2 ice-cube trays with the lemonade and place a mint leaf and a piece of cut up orange segment in each compartment. Reserve the rest in the refrigerator. When frozen, turn them into a frozen bowl or an ice sculpture and place on a buffet with the pitcher of lemonade beside them to serve over the ice cubes.

Notes about the recipe: I love making ice cubes with surprises inside that add more flavor to a drink once they melt. And why have a melting ice cubes dilute a drink? Make it from something flavorful and it will add rather than take away from the taste. At Tru I make pineapple water ice cubes with candied lemon rind embedded and serve them with plum or rhubarb lemonade.
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LYNCHBERG LEMONADE
Ingredients:
1 can 7-Up
1 shot (4.5 cl) Jack Daniel's®
1 shot (4.5 cl) Lemon Juice
1 shot (4.5 cl) Sweet & Sour mix
1 shot (4.5 cl) Triple Sec


Recipe:
Mix ingredients in a glass, stir, and top off with ice.
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Watermelon Lemonade Recipe
The mild flavour of the watermelon blends nicely with the tart lemon juice.
INGREDIENTS:
6 cups watermelon
1 cup water
1/3 cup sugar
1/2 cup lemon juice
PREPARATION:
Remove as many seeds as you can from the watermelon flesh. Place watermelon and water in a blender and blend until smooth. Strain liquid into a pitcher, along with sugar and lemon juice. Stir until sugar is dissolved.

Refrigerate until chilled, then serve.