starting proportions - 1 cup of
sugar, 1 cup of water, 1 cup of
lemon juice (which can be squeezed
ahead of time and frozen in ice cube
trays, etc.) The secret to
perfect lemonade is to start by
making sugar syrup, also
known as "simple syrup". Dissolving
the sugar in hot water effectively
disperses the sugar in the lemonade,
instead of having sugar sink to
the bottom...(Meyer lemons are
sweeter than standard lemons.)"
Per instructions, heat 1 cup of
water and dissolve 1 cup sugar in
it. Add an ADDITIONAL "3 - 4
cups cold water (to dilute)" and
then lemon juice.
Distilled or spring water is a good
choice rather than tap or filtered
water, which may have parasites
and/or medicines, contaminates, etc.