Fresh-squeezed Lemonade Recipe
Make Fresh-squeezed Lemonade Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Lemonade
Method
Lemonade
Make simple syrup
Combine 1 cup granulated sugar and 1 cup water in a small saucepan. Bring to a gentle simmer over medium heat, stirring until the sugar fully dissolves (about 3–4 minutes). Remove from heat and allow the syrup to cool to room temperature. Cooling can be sped up by placing the pan in an ice bath for 5–10 minutes.
Juice the lemons
Roll the lemons on the countertop with firm pressure to soften. Halve the lemons and juice them until you have approximately 1 cup (240 ml) of fresh lemon juice. Strain the juice through a fine-mesh sieve into a measuring cup to remove seeds and pulp if you prefer a clear lemonade.
Combine lemonade
In a large pitcher, combine the strained fresh lemon juice and the cooled simple syrup. Add 3 cups cold water and stir well. Taste and adjust sweetness or dilution as needed: if too strong, add up to 1 more cup cold water; if too tart, add additional simple syrup or a teaspoon of sugar dissolved in a tablespoon of warm water.
Season and chill
Add a 1/4 teaspoon pinch of salt to round the flavors and stir. Add ice cubes to the pitcher or chill the lemonade in the refrigerator for at least 30 minutes to an hour for best flavor melding.
Storage
Store leftover lemonade covered in the refrigerator for up to 3–4 days. Stir or shake before serving as separation may occur. Do not freeze in sealed glass containers.