Fresh Squeezed Lemonade Recipe
Make Fresh Squeezed Lemonade Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Simple Syrup
Lemonade & Garnish
Method
Simple Syrup
- 1
Combine sugar and water
In a small saucepan combine 1 cup granulated sugar and 1 cup water. Stir briefly to dissolve initial sugar and place over medium heat.
- 2
Heat to dissolve
Bring mixture just to a simmer, stirring occasionally, until all the sugar has dissolved (about 1–2 minutes). Do not let it boil vigorously. Once dissolved, remove from heat.
- 3
Season and cool
Stir in 1/8 tsp fine sea salt to brighten the flavor. Let the syrup cool to room temperature (about 10–15 minutes). You can speed cooling by transferring syrup to a heatproof container and placing it in an ice bath, if desired.
Lemonade & Serve
- 4
- 5
Juice the lemons
Using a handheld or electric citrus juicer, squeeze the 8 lemons until you have about 1 cup (240 ml) of fresh lemon juice. Strain the juice through a fine-mesh sieve into a measuring cup or bowl to remove seeds and most pulp.
- 6
Mix lemonade
In a 2–3 quart pitcher combine the strained lemon juice and the cooled simple syrup. Add 4 cups cold water and stir thoroughly. Taste and adjust: if too sweet, add up to 1/2 cup more water; if too tart, add up to 1/4 cup more simple syrup.
- 7
Chill or serve immediately
If not serving right away, refrigerate the lemonade until cold (about 30 minutes). To serve immediately, fill glasses with ice (about 2/3 full) and pour lemonade over the ice.
- 8
Garnish and finish
Garnish each glass with a lemon slice and a mint sprig if using. Stir each glass briefly before drinking. Store any leftover lemonade covered in the refrigerator for up to 3 days; stir before serving as separation may occur.
