I absolutely love seeing my mom in her kitchen, working on a project with the antique cooking tools she’s collected over the years.
The other day my dad brought in a couple dozen lemons from the Meyer lemon tree in the backyard. My mom’s been making lemonade ever since the tree has been producing lemons — she will never let a single lemon go to waste. If it’s not in the lemonade, it’s squeezed on fish, whipped into a dessert, or added to tea.
The common thread between the Jacaranda flowers and the lemonade are that both will forever make me think of my mom and dad and their gorgeous gardens. And don’t the lilac-colored flowers and the golden lemons just look so pretty together!?
My mom’s recipe is quick, easy, delicious and the perfect summertime drink!
- ½ cup granulated sugar
- 2 cups water
- 2 cups Meyer lemon juice
- Dash of salt
- In a small saucepan, heat the sugar with the water until it's dissolved. Remove from the stove and pour it into a large pitcher.
- Add the lemon juice and a bit of salt. Stir to blend.
- Once the lemonade has cooled to room temperature, place it in the refrigerator.
- Serve chilled over ice.
Find out here why I like to write about flowers on Friday’s!