I don’t actually know who Aunt Susan was – a relative from back in Illinois who was gone before I was even born. The lemonade recipe that bears her name is a family heirloom handed down by my grandmother, along with other recipes that came wrapped up in memories and stories of growing up on a mid-Western farm at the turn of the last century.
When I was a kid, the lemonade we usually drank at home was made from the dusty powder that came in a paper envelope, and was artificially sweetened. Aunt Susan’s lemonade – with all those fresh lemons squeezed by hand, and real sugar – was saved for summer holidays, when we’d have family cookouts in my grandmother’s back yard. Now, whenever I think of Aunt Susan’s lemonade I smell charcoal smoke, mown grass, and the distinct musty odor of the old hammock Mamie kept stored in her damp garage.
If you’re used to the powdered stuff with its fake flavor, any lemonade made with fresh lemons will be a vast improvement. So what makes Aunt Susan’s lemonade so special? Unlike the usual lemonade made with only lemons, here the juice is a blend of mostly lemons with a few limes and a hefty splash of orange juice. That triple hit of citrus produces a deeper, fuller flavor – you won’t really taste orange or lime, just a subtle something that sets this lemonade apart.
And then there’s the mint, a big handful, which steeps with the fruit juices and infuses them with its cool grassiness and the pure taste of summer.
This is a very sweet, intensely-flavored lemonade. If you prefer a milder taste, add a little more water, or add ice and let the ice both cool and dilute the lemonade to your taste. Or, partially fill a glass with lemonade and top off with sparkling water.
John is especially fond of a cocktail made from this lemonade mixed with bourbon. It’s a delicious cross between a Kentucky Lemonade and a Mint Julep, and very refreshing on a hot summer night. To make one, just add as bourbon to taste, and plenty of ice.
Making this ahead and what to do with leftovers:
- Start at least a couple of hours ahead, to give the fruit juice and mint time to infuse, and the sugar syrup time to chill.
- Aunt Susan’s lemonade will keep for up to 5 days in the fridge, so make it ahead or keep leftovers within that timeframe. Just make sure to remove any mint sprigs you’ve used for garnish – they’ll turn brown if you leave them in the lemonade too long.
Aunt Susan's Lemonade
This is a very sweet, very intense lemonade. If you like your lemonade less intense, dilute it with a little water or - for a really refreshing twist - sparkling water such as Perrier.
Ingredients
- 5 cups water
- 2 cups granulated sugar
- 2 cups freshly squeezed lemon juice (from 8 to 12 large lemons, depending on how juicy they are)
- 1/3 cup freshly squeezed lime juice (from about 3 limes)
- ½ cup orange juice (store bought, or squeezed from about 1½ oranges)
- ½ cup (lightly packed) whole, fresh mint leaves
- Mint sprigs, lemon and lime slices for garnish (optional)
Directions
- Step 1 Heat the water and sugar together in a medium saucepan over high heat until the water comes to a simmer and the sugar is dissolved. Cool the syrup to room temperature, then chill it until it’s completely cold.
- Step 2 Combine the juices of the lemons and limes with the orange juice in a liquid measuring cup. Stir in the whole mint leaves and let the mixture stand at room temperature for at least one hour, preferably several hours.
- Step 3 Strain the juice mixture into a large pitcher and discard the mint. Add the syrup to the juice mixture and stir to combine. Chill for one hour, until completely cold.
- Step 4 Add fresh mint sprigs and slices of lemon and lime to the pitcher for decoration if desired. Serve the lemonade over ice.
