Lemonade is extremely alkalizing to the body. I drink it every day. Lemonade is useful even in the autumn, it can translate into Wassail which is a favorite drink of many.
I was at a World's Fair when I saw a vendor making fresh squeezed lemonade with the entire lemon. I found that fascinating since I was using 12-16 lemons to make a gallon of lemonade a week. Now I use only 6 lemons, because I facilitate the entire lemon. I do not think it became "do-able" however, until the Ninja appeared in many U.S kitchens. The Ninja is like a blender, more like a K-Tech blender in my mind, and has three blades going up the router. This is good news for those wanting to macerate lemons like I do. I have not tried apples yet, but you can bet that is coming next!
Choice of lemon can matter. I have noticed buying bright lemons is best and that pale lemons seem to be bitter. It does matter. Bright lemons impart a very slight essential oil which is also very good for you. Lemon oil in slight amounts is a tonic. I think pale lemons are lacking in a lot of attributes. Organic is great, but washing a good lemon with a natural liquid soap can be just fine. A Ninja type blender is probably needed and a few large vessels for straining twice. It would be very difficult to give lemons a hard time with a small chopper and maybe impossible with an average blender.
The result of all this effort? Really good tasting lemonade.
Lemonade Recipe Using Whole Lemons - Makes 3/4 Gallon
6 Bright Lemons washed, cut in half
3/4 Gallon of Distilled Water
Use enough water to fill up the Ninja for the first round of lemons. I can macerate all 6 lemons in mine on the first shot. Leave head space when adding water-like two inches at least.Macerate the lemons in the water using a Ninja type blender.
Use a chinois to strain. A chinois is a very fine strainer often used by French chefs. If you do not have a chinois, use a permanent type coffee filter-the metal mesh kind. A paper coffee filter may be too fine and not work out well. Recently I found it is faster to use a normal mesh strainer, on the first round--(I can get it all strained in one fell swoop) and then re-strain with a chinois. You may need a few large vessels for the straining.
Sweetener - You can sweeten your lemonade a lot of different ways. I use a few teaspoons of white stevia powder, or two cups of Splenda, or at least two cups of sugar - depending on what I have on hand. The strained remnants of the lemon go down the garbage disposal very well.