Lemonade Recipe
Make Lemonade Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Lemonade Base
Optional / Finishing
Method
Lemonade Base
- 1
Juice the lemons
Roll 6–8 medium lemons on the countertop to loosen juices, cut in half and juice until you have 1 cup (about 6–8 lemons). Strain the juice through a fine-mesh sieve into a measuring cup to remove seeds and excess pulp.
- 2
Make simple syrup
In a small saucepan combine 0.75 cups granulated sugar and 0.75 cups of the cold water (reserve remaining water). Warm over medium heat, stirring frequently, until the sugar fully dissolves and the mixture is clear (do not boil). Remove from heat and let the syrup cool to room temperature. (If short on time, you can dissolve sugar directly in warm water and cool.)
- 3
Combine and dilute
In a pitcher, combine the strained lemon juice and cooled simple syrup. Add the remaining 3.25 cups cold water, tasting as you go. Adjust sweetness or strength by adding more water for milder lemonade or a bit more sugar (dissolved) for sweeter. Chill in the refrigerator for at least 30 minutes for flavors to marry.
Optional / Finishing
- 4
Serve
Fill glasses with ice cubes. Pour chilled lemonade over ice. If using, top each glass with a splash of sparkling water (about 2–4 tablespoons) for a fizzy version. Garnish with a lemon slice and 2 mint leaves per glass.
- 5
Storage
Store leftover lemonade covered in the refrigerator for up to 3–4 days. Stir or shake before serving, as separation may occur. If using sparkling water, add it only just before serving to preserve effervescence.
