I don’t know if lemonade is the official July 4th beverage, but it should be. Here’s my recipe for a homemade version that starts with syrup - you can store it and use it for drinks and also these wonderful cupcakes and frosting!
LEMONADE SYRUP
1-1/2 cups water
1-1/2 cups sugar
1-1/2 cups lemon juice (6-7 lemons)
1 tablespoon freshly grated lemon zest
Place the water and sugar in a saucepan and boil for 3 minutes. Remove the pan from the heat. Stir in the lemon juice and zest. Refrigerate at least one hour. Strain. Makes about 3 cups (to make lemonade, mix some cold water or seltzer with some syrup, add ice cubes).
LEMONADE CUPCAKES
1/2 cup butter
1 cup sugar
2 large eggs
1/3 cup plain yogurt
1/3 cup lemonade syrup
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons lemonade syrup
Preheat the oven to 375 degrees. Grease 10 muffin cups. Beat the butter at medium speed until well blended. Add the eggs one at a time beating after each addition. Beat in the yogurt and 1/3 cup lemonade syrup. The mixture will look curdled. Combine the flour, baking powder and salt and mix together. Add the dry ingredients to the butter mixture. Beat to blend ingredients thoroughly to a smooth batter. Spoon the batter into the prepared muffin tin. Bake 18-20 minutes or until a cake tester inserted into the center comes out clean. Remove from the oven. Brush the remaining 3 tablespoons lemonade syrup over the cupcakes. Let cool. Frost and serve. Makes 10
LEMONADE FROSTING
1/2 cup butter
3-4 tablespoons lemonade syrup
1 teaspoon freshly grated lemon zest
2 cups confectioners’ sugar
Beat the butter, 3 tablespoons lemonade syrup and the zest at medium speed until well mixed. Gradually add the confectioners’ sugar and beat until smooth and well blended. Add more lemonade syrup if needed for spreading consistency.