Lemonade Recipe
Make Lemonade Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Simple Syrup
Lemonade
Method
Simple Syrup
- 1
Combine
In a small saucepan combine 1 cup granulated sugar and 1 cup water. If using, add 1 tablespoon lemon zest to the pan to infuse aroma.
- 2
- 3
Cool and strain
Remove from heat. If you used lemon zest, let syrup steep for 10 minutes, then strain out the zest. Transfer the syrup to a heatproof container and cool to room temperature (or refrigerate until chilled).
Lemonade
- 4
Juice the lemons
Roll the lemons on the counter to loosen juices. Cut lemons in half and juice them until you have 1 cup (approx. 6–8 medium lemons). Strain the juice through a fine-mesh sieve into a pitcher to remove seeds and excess pulp, if desired.
- 5
Assemble
To the pitcher with lemon juice, add 1 cup chilled simple syrup and 4 cups cold water. Stir well to combine. Taste and adjust: for sweeter lemonade, add more syrup; for tarter lemonade, add a bit more lemon juice or reduce water.
- 6
Season and chill
If using, add a pinch of salt to brighten the flavors and stir. Refrigerate for at least 30 minutes to chill and let flavors meld, or serve immediately over ice for quick service.
- 7
- 8
Make ahead & storage
Store leftover lemonade in a covered pitcher in the refrigerator for up to 4–5 days. Keep simple syrup refrigerated for up to 2 weeks. Stir before serving as separation may occur.