Lemonade Recipe
Make Lemonade Recipe in just 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Lemonade Base
Garnish & Optional
Method
Lemonade Base
Juice the lemons
Roll 5–6 medium lemons on the counter to loosen juices, cut in half and juice until you have 1 cup (about 5–6 lemons). Strain juice through a fine mesh sieve into a measuring cup to remove seeds and excess pulp.
Make simple syrup
In a small saucepan combine 3 tablespoons granulated sugar with 3 tablespoons water (taken from the measured cold water). Warm over medium-low heat, stirring until the sugar fully dissolves and the liquid is clear. Remove from heat and cool for 2–3 minutes. (This step ensures smooth, fully dissolved sweetness; dissolve directly into cold water if you prefer no heating, but stir vigorously.)
Combine and dilute
In a 1.5–2 quart pitcher, pour the strained lemon juice and the cooled simple syrup. Add the remaining cold water to reach a total of 4 cups of water (including the 3 tablespoons used to make the syrup). Stir thoroughly and taste. Adjust sweetness by adding up to 1 additional tablespoon sugar dissolved in a little water or more water if too strong.
Chill
Add 2 cups of ice cubes to the pitcher or fill individual glasses with ice and pour lemonade over them. Stir once more to chill the mixture and dilute slightly.
Garnish & Optional
Pour lemonade into glasses over ice. Garnish each glass with a lemon slice and 2 mint leaves, gently clapping the mint between your palms before adding to release aroma. Serve immediately.