How to Make Lemonade Juice Your Lemons. Start by firmly rolling the lemons around on the counter. This will help release the juices and make Make a Simple Syrup. It's shockingly simple to make simple syrup on the stove. Just combine sugar and water in a small Stir. Pour cold water into a 12. DIY Lemonade Stand. This is made from a sheet of plywood cut into 2 2×4", 3 2×2", and 2 1×2". Rio down the sheet of plywood into pieces and assemble the base of the lemonade stand. Place a large piece on the base as the tabletop, then make the upright support. Paint the whole lemonade stand in white and yellow. 13. The recipe for honey lemonade is very straightforward. Dissolve the honey in warm water and combine with lemon juice and you're done. Step 1. Squeeze lemons. Using a lemon squeezer, squeeze lemons and run the lemon juice through a mesh strainer to catch pulp and seeds. Blend together until all of the ingredients have been incorporated and the sugar dissolves completely, about 2-3 minutes. Strain the mixture into a large pitcher to remove any seeds and pulp from the lemon raspberry puree. Add the water and the rest of the lemon juice to the pitcher, and stir until combined. Assemble the Lemonade. Finally, combine the lemon juice, simple syrup, strawberries, and cold water in a large jug and give it a good stir. Taste the lemonade and adjust any of the ingredients if needed – a bit more water or sugar syrup, etc. Add plenty of ice – either in the glasses or in the jug. Turn off the heat and stir until the sugar dissolves. Steep the syrup on a cool burner for 10 minutes. Make the Lemonade – Strain the simple syrup mixture into a pitcher or mixing bowl. Stir in the lemon juice and 2 cups of water. Refrigerate until chilled, about 30 minutes. Step 2: Once the honey is dissolved (this may take up to 5 minutes), pour this mixture into the bottom of a half-gallon pitcher or glass jar. Step 3: Add the lemon juice and remaining 4 cups of cold water and stir well. Step 4: Taste and adjust sweetener, if desired. Let chill in the refrigerator before serving. In a blender, blend the strawberries and cold water. In a lemonade pitcher, add the sparkling water, lemon juice and sweetener you like. Stir the mixture. Place a sieve above the pitcher and pour the blended strawberry mixture to filter the strawberry pulp. Discard the pulp or keep in the fridge to flavor dessert for later. In a small saucepan, combine 1 cup water with 1 1/2 cups sugar. Place over medium heat and bring just to a simmer, stirring to dissolve the sugar. Remove from the heat and let the syrup cool to room temperature. Transfer to a mason jar, cover and refrigerate until ready serving. Heat the mixture on medium until the sugar dissolves, then simmer for 5 minutes to let the mint leaves infuse. Remove from heat and let the syrup cool. Using a citrus squeezer, squeeze fresh lemons until you get 1 cup of juice. Next, pour 3 cups of cold water and the lemon juice into a large pitcher. rGIF.