Too Many Chefs

The best lemonade is the kind you get at the street fairs all summer long in Chicago, where they squeeze the juice in over a glass of ice, water and sugar and stir it in.

It's usually 90 degrees out and accompanied by sweet corn. Perfect.

Well, actually, the best is the one I make in my kitchen. But I agree that the Chicago street fair variety is pretty good too. Mine is a lot cheaper, though...

I haven't had your lemonade so I can't comment. Does it confuse the Critic when you call the still lemony stuff lemonade? I think the Brits refer to fizzy lemon drinks as lemonade.

No, but the first time I made it with his daughter it did - when I asked if she wanted to make lemonade her eyes went wide and she said "yeah!!" and I realized she was way too excited for flat lemon-flavoured water and had to explain. That said, she is a lemon-fiend and will eat the unsweetened lemons out of your icewater or off your seafood platter. Maybe my early training with US-style lemonade? Who knows...