Lemonade by the glass

We have a Ponderosa lemon tree that bears large, tart lemons throughout the year (if it had been my choice, I'd have opted for the sweeter Meyer lemon, but the tree predates us).

Anyway, here's some twists on lemonade by the glass.

Ingredients:

• 2 - 3 Tbs fresh lemon juice (depending on how tart you like it).
• 2 Tbs sugar (be generous here, especially when working with tart lemons).
• 8 oz of chilled water

Directions:

• Create your own "simple syrup" by dissolving the sugar with a few ounces of boiling water in the glass.
• Add the lemon juice.
• Add ice (or not; your choice) and top-off with chilled water.

 
Note: I originally posted this recipe specifying agave syrup instead of refined sugar. At that time, I believed it was a preferable sweetener. However, recent findings indicate that agave syrup is primarily fructose-based, and since fructose isn't directly digestible by the body, it ends up being removed by the liver. So, you can use agave if you prefer it's lower glycemic index, but be aware that it puts more load on your liver, too.)

Fun twists:

• Add some fresh, julienne-cut or crushed mint leaves.
• Add 1/3 glass of sparking water, which makes a refreshing spritzer.
• Add 1/4 cup dry white wine, such as Sauvignon Blanc, for a wine cooler.

À la vôtre!