Reviewed: May 29, 2009

I have a vita-mix, so I tried the recipe as is and it was too bitter. So I made another batch, with 4 lemons pealed, sugar, and vanilla. Blended this and then added the water and replaced most of the water with ice. Yum! 5 stars with my adjustments.

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ALICESZANTO

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Reviewed: Nov. 29, 2008

Very good. Got the thumbs up not only from me, but from the little ones, too.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Nov. 23, 2008

I love this lemonade - it's got the perfect blend of lemon sour and vanilla musk. I use one or two more lemons than the recipe calls for because I like my lemonade nice and sour, and I largely omit the rinds to avoid the bitterness of the lemon pith. I am always grabbing 10-12 lemons at the store to stock up for this recipe!

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Phot

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Reviewed: Jun. 5, 2008

I made this to the T..and it was okay, not the best not the worst, next time I will put more lemons... it was more like sugar water.

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V8ellison

Cooking Level: Expert

Home Town: Chicoutimi, Quebec, Canada

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Reviewed: May 27, 2008

This lemonade has an excellent flavor, with just a subtle hint of vanilla, though it turned out a little too bitter for my tastes. I omitted the rinds and added finely grated lemon zest instead, but next time I'll either skip this step entirely or maybe use the zest from a single lemon only, to counteract the bitterness. With that minor enhancement, I'll bet this lemonade turns into a five-star rating in my recipe box.

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wildmorel

Cooking Level: Intermediate

Living In: Vancouver, Washington, USA

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Reviewed: Mar. 23, 2008

mmmmmm yummy! Im new to making homemade lemonade so I skipped the rind part and just blended the pulp and juice in a blender with the sugar water. I like it...the vanilla adds a great touch!

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ChelcWall

Cooking Level: Intermediate

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Reviewed: Jan. 20, 2008

It's my pleasure to be the first to rate this recipe. With just a hint of vanilla aftertaste, it tastes something like if Orange Julius were to make lemonade? It has just enough sweetness to bring out the vanilla flavor, but not too much to overwhelm the tartness of the lemon. Also, I'm not sure if the recipe is intended to use the entire lemon rind and not just the zest(?), as lemon pith is quite bitter. I HIGHLY recommend using Meyer lemons if you can find them. They're sweeter and much more fragrant; plus, they have minimal pith, so you can put the rinds directly into the blender without zesting!

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