Lemon Aid
Love icy lemonade? Ditto. We’re headed for 90-degree days here in Chicago where I live, so this recipe’ll taste sweet - only a little less so for the agave syrup, which has a lower glycemic index than regular refined sugar. Drink up.
-Mama Bite Editor Alison
From Mama
Back to Nature Lemonade
Adapted with permission from the Kitchen Commando
Makes 8 cups
Ingredients (local and organic whenever possible):
8 lemons for juice, plus 1 sliced for garnish
3/4 cup agave syrup
2 quarts water
Ice
Directions:
Juice lemons with a citrus press or juicer - it should yield about 2 cups. Add agave nectar and water, and mix thoroughly. Add ice to taste and sliced lemons.
Icees: Add ice and mixture to a blender and crush to make frozen icees. Kids’ll love this.
-Mama Bite Editor Alison
From Mama
Back to Nature Lemonade
Adapted with permission from the Kitchen Commando
Makes 8 cups
Ingredients (local and organic whenever possible):
8 lemons for juice, plus 1 sliced for garnish
3/4 cup agave syrup
2 quarts water
Ice
Directions:
Juice lemons with a citrus press or juicer - it should yield about 2 cups. Add agave nectar and water, and mix thoroughly. Add ice to taste and sliced lemons.
Icees: Add ice and mixture to a blender and crush to make frozen icees. Kids’ll love this.




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