Fresh Squeezed Lemonade Recipe
Make Fresh Squeezed Lemonade Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Lemonade Base
Finishing
Method
Lemonade Base
Juice the lemons
Roll lemons on the countertop with firm pressure to soften, then cut in half and juice until you have 1 cup (about 4–6 medium lemons) of fresh lemon juice. Strain the juice through a fine-mesh sieve into a measuring cup to remove seeds and excess pulp.
Make simple syrup
Combine 1 cup water and 3 tablespoons granulated sugar in a small saucepan. Warm over medium heat, stirring until the sugar fully dissolves and the liquid is clear (do not boil). Remove from heat and let the syrup cool for 5–10 minutes.
Combine and dilute
In a pitcher, pour the strained lemon juice and the cooled simple syrup. Add 3 cups cold water and stir thoroughly. Taste the lemonade and adjust: if too strong, add more cold water 1/4 cup at a time; if too tart, add up to 1 tablespoon additional sugar dissolved in a splash of warm water.
Finishing
Chill and serve
Add 2 cups of ice cubes to the pitcher or directly to serving glasses. Pour the lemonade over ice, distributing evenly.
Garnish and optional additions
Garnish each glass with a lemon slice and 2 mint leaves, if using. If desired, stir in 1 teaspoon lemon zest for more brightness or a pinch of salt to enhance the flavors. Serve immediately.