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
Finishing & Garnish
Method
Lemonade Base
Juice the Lemons
Roll lemons on the counter to loosen juices, cut in half and juice until you have 1 cup (about 4–6 lemons depending on size). Strain through a fine mesh sieve into a measuring cup to remove seeds and pulp if desired.
Make Simple Syrup
Combine 3 tablespoons granulated sugar and 1 cup hot water in a heatproof container or small saucepan. Stir until the sugar is fully dissolved. Allow the syrup to cool slightly (2–3 minutes).
Combine
In a pitcher, combine the strained lemon juice and the cooled sugar syrup. Add 3 cups cold water and stir well. Taste and adjust sweetness by adding up to 2 tablespoons simple syrup if you prefer sweeter lemonade, or add a little more cold water if too strong.
Finishing & Garnish
Chill and Serve: Add 2 cups ice cubes to the pitcher or to individual glasses. Pour the lemonade over ice, garnish each glass with lemon slices and 1–2 fresh mint leaves. For a nicer presentation, bruise the mint gently between your fingers before adding to release aroma.
Storage: Refrigerate leftover lemonade in a sealed container for up to 3 days. Stir before serving, as separation may occur. If it has become too concentrated after sitting, add a splash of cold water and ice.