Lemonade Recipe
Make Lemonade Recipe in just 15m. 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.
Lemonade Base
Finishing & Serving
Method
Lemonade Base
- 1
Juice the lemons
Roll lemons on the counter to loosen juice. Cut lemons in half and use a citrus juicer or reamer to extract juice until you have 1 cup of fresh lemon juice (about 4–6 medium lemons). Strain through a fine-mesh sieve into a measuring cup to remove seeds and excess pulp if desired.
- 2
Make simple syrup (quick)
In a heatproof measuring cup or small saucepan, combine 3 tablespoons granulated sugar with 1/2 cup hot water. Stir until sugar is completely dissolved. This warm sugar solution blends easily with cold liquids and prevents graininess in the finished lemonade.
- 3
Combine and dilute
In a pitcher, combine the strained lemon juice and the dissolved sugar syrup. Add 3 cups cold water and stir well. Taste and adjust: if too tart, add more sugar or a splash (1–2 tablespoons) of simple syrup; if too weak, add up to 1/2 cup more lemon juice. The recipe yields balanced lemonade but is adjustable to preference.
Finishing & Serving
- 4
- 5
Optional mint garnish
Bruise a few fresh mint leaves by clapping them between your hands or gently muddling to release aroma, then add to the pitcher or glass for a bright finish.
- 6
Adjust sweetness
If you prefer sweeter lemonade, stir in additional granulated sugar (1 tsp at a time) or simple syrup until you reach desired sweetness. If you used optional extra sugar, ensure it dissolves fully by stirring or giving the lemonade a short rest in the refrigerator.