Lemonade Recipe
Make Lemonade Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Simple Syrup
Lemonade
Method
Simple Syrup
- 1
Make simple syrup
Combine 1 cup granulated sugar and 1 cup water in a small saucepan. Warm over medium heat, stirring constantly until the sugar is fully dissolved and the liquid is clear (do not boil). Once dissolved, remove from heat and let the syrup cool to room temperature. Transfer to a jar and refrigerate if not using immediately.
Lemonade
- 2
Juice the lemons
Roll whole lemons on the counter to soften them, then cut in half and juice until you have 1 cup (about 4–6 medium lemons depending on size). Strain the juice through a fine sieve into a measuring cup to remove seeds and excess pulp if you prefer clearer lemonade.
- 3
Combine lemonade
In a large pitcher, pour the 1 cup fresh lemon juice and add the cooled simple syrup. Stir to combine. Add 4 cups cold water and taste. If the lemonade is too strong, add additional cold water a few tablespoons at a time until it reaches your preferred sweetness and tartness balance. If desired, stir in a pinch of salt to brighten the flavors.
- 4
Chill and serve
Add 2 cups of ice cubes to the pitcher (or add ice to individual glasses). Pour the lemonade into glasses, garnish each with lemon slices and a sprig of fresh mint if using. Serve immediately. Store any leftover lemonade covered in the refrigerator for up to 4 days; stir before serving as separation may occur.
