Ingredients
Scale
- 4 ripe kiwis, peeled and chopped
- 1 cup freshly squeezed lemon juice (about 4–5 lemons)
- 3/4 cup granulated sugar (adjust to taste)
- 4 cups cold water
- 1 cup ice cubes
- Fresh mint leaves for garnish (optional)
- Lemon slices for garnish (optional)
If you prefer a less sweet version, feel free to reduce the sugar or swap it with honey or agave syrup. For a sparkling twist reminiscent of those special Sunday afternoons with Ouma, replace 1 cup of the water with sparkling water just before serving. Mama Lou always said, “Use what you love and what you have,” so don’t hesitate to tweak ingredients to your taste!
Instructions
- Start by peeling and chopping the kiwis into small pieces. I like to use a spoon to scoop the flesh out—Mama Lou’s trick for avoiding the fuzzy skin without wasting any fruit.
- Place the chopped kiwis in a blender and add 1/2 cup of cold water. Blend on high until smooth, about 30 seconds. This puree forms the heart of your lemonade.
- In a large pitcher, combine the kiwi puree with the freshly squeezed lemon juice and granulated sugar. Stir well until the sugar is completely dissolved. I always take a moment here to taste—if it’s too tart, a little extra sugar or honey can soften the edge.
- Add the remaining 3 1/2 cups of cold water and stir to combine. This dilutes the mixture to a refreshing balance, just like Mama Lou’s gentle hand when she mixed her drinks.
- Fill glasses with ice cubes and pour the lemonade over the top. Garnish with fresh mint leaves and lemon slices if you like, adding that extra touch of color and aroma.
- Serve immediately for the freshest taste. If you have leftovers, chill in the fridge but add ice only when serving to keep it from diluting too quickly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
