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 Garnish & Adjustments
Method
Lemonade Base
- 1
Juice the lemons
Roll 4–6 lemons on the counter with firm pressure to loosen juices. Cut lemons in half and juice until you have 1 cup (240 ml) of fresh lemon juice. Strain through a fine mesh sieve into a measuring cup to remove seeds and excess pulp if you prefer a clearer drink.
- 2
Dissolve the sugar
In a small bowl or measuring cup, combine 3 tablespoons granulated sugar with 1/2 cup of the cold water. Stir vigorously until the sugar is fully dissolved. (Alternatively, use 1/4 cup simple syrup instead of granulated sugar and 1/2 cup water; adjust directions accordingly.)
- 3
Combine ingredients
In a large pitcher, pour the strained lemon juice, the dissolved sugar mixture, and the remaining 2 1/2 cups cold water. Stir thoroughly and taste. If the lemonade is too tart, add up to 2 more tablespoons of sugar or up to 1/4 cup simple syrup. If too sweet, add a bit more cold water or a splash more lemon juice.
- 4
Chill and serve
Add 2 cups of ice to the pitcher or fill serving glasses with ice and pour the lemonade over. Stir briefly to chill evenly. If using sparkling water for a fizzy version, pour 1 cup sparkling water into the pitcher right before serving and stir gently to preserve bubbles.
Optional Garnish & Adjustments
- 5
Salt and flavor balance
If the lemonade tastes flat, stir in a pinch (about 1/8 tsp) of salt to brighten flavors. Mix until dissolved.
- 6
Garnish
Float lemon slices and fresh mint leaves in the pitcher or add a slice and a sprig of mint to each glass. Gently clap mint between your palms before adding to release aroma.
- 7
Serving suggestion
Serve immediately over ice for the freshest flavor. For best results if preparing ahead, keep the lemonade base (lemon juice + sweetener) refrigerated and add ice, sparkling water (if using), and garnishes just before serving.