Lemonade Large Recipe
Make Lemonade Large Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Simple Syrup
Lemonade
Method
Simple Syrup
- 1
Combine sugar and water
In a small saucepan, combine 1 cup granulated sugar and 1 cup water.
- 2
- 3
Cool
Remove the saucepan from heat and let the simple syrup cool to room temperature. Transfer to a heatproof container and refrigerate if not using immediately; it will keep for up to 2 weeks.
Lemonade
- 4
Juice the lemons
Roll the lemons on the counter to loosen juices, then cut in half and juice until you have 1 cup (about 4–6 medium lemons) of fresh lemon juice. Strain the juice through a fine mesh sieve into a measuring cup to remove seeds and excessive pulp if you prefer a clear lemonade.
- 5
Combine lemon juice and syrup
In a large pitcher (at least 2-quart capacity), add 1 cup fresh lemon juice and 1 cup cooled simple syrup. Stir to combine.
- 6
Dilute with cold water
Add 4 cups cold water to the lemon-syrup mixture. Taste and adjust: if too sweet, add more lemon juice or reduce syrup next time; if too tart, add up to 1/4 cup more simple syrup or a bit more sugar dissolved in warm water. The listed ratio yields a balanced, medium-sweet lemonade.
- 7
Optional seasoning
If desired, stir in a pinch (about 1/8 tsp) of salt to brighten the flavors. Mix thoroughly.
- 8
- 9
Make ahead and store
Store leftover lemonade in a covered pitcher in the refrigerator for up to 4–5 days. Stir or shake before serving as separation may occur.