Lemonade Recipe
Make Lemonade Recipe in just 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Lemonade Base
Optional Brighteners & Garnish
Method
Lemonade Base
Make simple syrup
Combine 3 tablespoons granulated sugar and 1 cup hot water in a small saucepan or heatproof container. Stir until the sugar fully dissolves. Remove from heat and allow to cool slightly (2–5 minutes). This creates an evenly sweetened base that blends well with lemon juice.
Juice the lemons
Roll whole lemons on the counter under the palm of your hand to soften. Cut lemons in half and juice until you have 1 cup fresh lemon juice (about 4–6 lemons, depending on size). Strain seeds and pulp through a fine mesh sieve if you prefer a clear lemonade.
Combine and dilute
In a pitcher, stir together the 1 cup fresh lemon juice and the cooled simple syrup until fully combined. Add 3 cups cold water and taste. Adjust sweetness or tartness by adding more water (to dilute) or an extra tablespoon of syrup (to sweeten) until the balance is pleasant.
Optional Brighteners & Serving
To make ahead: Refrigerate the lemonade base (lemon juice + simple syrup) for up to 48 hours. Add cold water and ice just before serving to preserve freshness and carbonation if using sparkling water.