Lemonade Recipe
Recipe information
Make Lemonade in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Simple Syrup
Lemonade
Simple Syrup
1. Combine and dissolve
In a small saucepan, combine 1 cup granulated sugar and 1 cup water. Stir to combine before heating so sugar is evenly distributed.
2. Heat until clear
Place the saucepan over medium heat. Stir occasionally until the sugar fully dissolves and the mixture becomes clear, about 3–5 minutes. Do not boil vigorously; a gentle simmer is fine.
3. Cool
Remove from heat and let the simple syrup cool to room temperature. Transfer to a heatproof container and refrigerate if not using immediately. Yields about 1 1/4 cups syrup (depending on evaporation).
Lemonade
4. Juice lemons
Roll the lemons on the counter with your palm to loosen juices. Cut lemons in half and juice until you have 1 cup (about 4–6 medium lemons). Strain the juice through a fine mesh sieve into a measuring cup to remove seeds and excess pulp if you prefer a clear lemonade.
5. Combine ingredients
In a large pitcher (at least 2-quart), pour 1 cup fresh lemon juice, 1 cup cooled simple syrup, and 4 cups cold water. Stir well to combine. Taste and adjust: for stronger lemonade reduce water slightly; for sweeter add up to 1/4 cup more simple syrup; for tarter add a tablespoon of lemon juice.
6. Balance flavors
If desired, add a pinch of fine salt to brighten flavors and stir until dissolved. Chill the pitcher in the refrigerator for at least 30 minutes to let flavors meld, or proceed immediately if serving over plenty of ice.
7. Serve
Fill glasses with ice (about 1/2 to 1 cup ice per glass). Pour lemonade over ice. Garnish each glass with a lemon slice and a sprig of fresh mint if using.
8. Storage
Store leftover lemonade covered in the refrigerator for up to 4–5 days. Stir before serving; simple syrup may settle. If separation occurs, give a quick stir or shake.
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