Lemonades Recipe
Make Lemonades Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Simple Lemonade Base
Optional Flavor Variations (choose one or mix)
Finishing & Serving
Method
Simple Lemonade Base
- 1
Make the simple syrup
Combine 1 cup water and 3 tablespoons granulated sugar in a small saucepan. Heat over medium, stirring until sugar dissolves. Bring just to a simmer, then remove from heat and let cool to warm (about 5 minutes).
- 2
Juice the lemons
While the syrup cools, juice enough lemons to yield 1 cup (about 4–6 medium lemons). Strain seeds and pulp through a fine mesh sieve into a measuring cup to get a smooth juice, if desired.
- 3
Combine and dilute
In a pitcher, combine the strained lemon juice and the cooled simple syrup. Add 3 cups cold water and stir. Taste and adjust sweetness or strength: add up to 1/2 cup more water if too strong, or 1–2 tablespoons more syrup if too tart.
Optional Flavor Variations (choose one or more)
- 4
Mint
Bruise 10 mint leaves by clapping between your palms or gently muddling in a glass. Add the bruised leaves to the pitcher and stir. Let steep for 10–15 minutes, then remove leaves (or leave in for stronger flavor).
- 5
Berry Purée (raspberry or strawberry)
For raspberries or strawberries: place 1 cup berries in a blender or use a muddler in a bowl. Purée or muddle until broken down. Strain through a sieve if you prefer a smooth lemonade. Stir 1/2 to 3/4 cup of berry purée into the pitcher, then taste and adjust sweetness.
- 6
Cucumber
Thinly slice or lightly mash 1 cup cucumber. Add slices to the pitcher and let steep 10–20 minutes for a subtle, cool flavor. Remove slices before serving or leave for presentation.
- 7
Basil or Ginger
For basil: gently bruise 8 leaves and steep in the pitcher 10 minutes. For ginger: add 1 tablespoon thinly sliced fresh ginger to the syrup while heating to infuse; strain out before combining with lemon juice.
Finishing & Serving
- 8
Fill glasses with ice (about 1/2 cup ice per glass). Pour lemonade over ice, leaving room if topping with sparkling water. If using sparkling water, top each glass with a splash (about 1/4 cup) for fizz and stir gently.
- 9
Garnish each glass with a lemon slice and a sprig of fresh mint or basil. Serve immediately. Leftover lemonade keeps chilled in the refrigerator for up to 3 days; stir before serving and add more water or syrup to adjust flavor if it tastes concentrated.