DOW: Lemonade

Almost a rite of passage of childhood is the summer lemonade stand. As the thermometer rises, the call of entrepreneurship is too difficult to resist.

As dedicated foodies, we knew the lemonade had to be fresh squeezed.

We adapted this recipe from Ina Garten. Because our blender has only a five-cup capacity, we needed to add the water in two stages. If you have a larger blender, by all means add all the water at once.

• 1 cup freshly squeezed lemon juice
• a rounded 1/2 cup measure of berry (aka caster, aka superfine) sugar
• 1 cup crushed ice
• 2 cups water
• 2 cups water again
  

Pour the lemon juice into a blender. Add the sugar, then the ice and first two cups of water. Blend on high for about ten seconds until well blended. In a large enough pitcher, pour in the blended mixture and the remaining two cups of water. Chill until ready to serve.

To serve, put a few ice cubes in a glass and add lemonade.

the right equipment is essential