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.
Syrup (brown lemonade base)
Final lemonade
Method
Syrup (brown lemonade base)
- 1
Make brown cane sugar syrup
Combine 1 cup dark cane sugar and 1 cup water in a small saucepan. Stir to combine and bring to a gentle simmer over medium heat.
- 2
Once the sugar is fully dissolved and the mixture is simmering, reduce heat to low and add the lime zest. Let the syrup simmer gently for 3 minutes to extract oils from the zest.
- 3
Remove the pan from heat. Stir in 1/4 cup fresh lime juice. Allow the syrup to cool to room temperature (about 20–30 minutes). If you prefer a clearer syrup, strain out the zest through a fine mesh sieve; otherwise keep the zest for extra flavor.
- 4
Chill the syrup in the refrigerator if you will not be using it immediately. The syrup will thicken slightly as it cools.
Final lemonade
- 5
In a large pitcher combine the cooled brown cane-lime syrup with 4 cups cold water and 1 cup fresh lemon juice. Stir well to combine.
- 6
Taste and adjust: if you prefer sweeter lemonade, add up to 2–4 tablespoons more cane syrup (or simple syrup). If you prefer brighter/less sweet, add more cold water or up to 1–2 tablespoons extra lemon juice.
- 7
Add 3 cups of ice to the pitcher or individual glasses. Pour the brown lemonade over the ice and stir once to chill and dilute slightly.
- 8
Garnish each glass with a lime wheel or wedge and a sprig of mint if using. Serve immediately.
- 9
Store any leftover lemonade in a sealed container in the refrigerator for up to 3 days. Stir or shake before serving as separation may occur.