All year Gamache’s mouth watered for the homemade Manoir Bellechasse lemonade. It tasted fresh and clean, sweet and tart. It tasted of sunshine and summer.
—A Rule Against Murder
Makes 5 to 6 tall glasses lemonade
- ½ cup (101 g) granulated sugar
- ½ cup (120 ml) water
- 6 ripe, juice lemons, or as needed
- Still water, club soda or sparkling water as needed (about ½ cup/125 ml) per serving
1. Bring the sugar and water to a simmer, stirring, over low heat. Remove from the heat and continue stirring until the sugar has dissolved. Pour the simple syrup into a heatproof jar with a lid (a canning jar works well). Cool to room temperature.
2. Meanwhile, squeeze the lemons; there should be about 1 cup juice. Squeeze 1 or 2 more if you think the juice isn’t tart enough or if you like lemonade with a little kick. When the simple syrup is cool, pour in the lemon juice and refrigerate until well chilled, for at least 4 hours and up to 2 days.
3. To serve: Fill a tall glass with ice. Pour in about ⅓ cup of the lemon juice mix. Top up the glass with about ½ cup still or sparkling water. Serve very cold.