Lemonade Recipe
Make Lemonade Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Simple Syrup
Lemonade
Method
Simple Syrup
Make syrup
Combine 1 cup granulated sugar and 1 cup water in a small saucepan. Stir to combine over medium heat and bring just to a simmer until the sugar is fully dissolved (about 3–5 minutes). Do not boil vigorously. Once the sugar is dissolved and the liquid is clear, remove from heat and let cool to room temperature (about 20 minutes).
Transfer the cooled syrup to a clean container and refrigerate if not using immediately. Syrup will keep in the refrigerator for up to 2 weeks.
Lemonade
Juice the lemons
Roll the lemons on the counter while pressing to loosen juices. Cut lemons in half and juice until you have 1 cup (about 4–6 medium lemons depending on size). Strain the juice through a fine mesh sieve into a measuring cup to remove seeds and excessive pulp if you prefer clearer lemonade.
Combine
In a 2-quart pitcher, combine 1 cup fresh lemon juice, 1 cup cooled simple syrup, and 4 cups cold water. Stir well and taste. Adjust sweetness by adding more simple syrup (2 tablespoons at a time) or more cold water to dilute if too strong.
Chill and serve
Add 2 cups of ice cubes to the pitcher or fill individual glasses with ice. Pour lemonade over ice. Garnish with lemon slices and fresh mint leaves if using. Serve immediately. Refrigerate any leftover lemonade in a covered container for up to 3–4 days; stir before serving as separation may occur.