Lemonade (½ Gallon) Recipe
Make Lemonade (½ Gallon) Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Lemonade Base
Method
Lemonade Base
Make simple syrup
In a small saucepan combine 1 cup granulated sugar and 1 cup water. Warm over medium heat, stirring frequently, until the sugar is completely dissolved and the mixture is clear (about 3–5 minutes). Remove from heat and let the simple syrup cool to room temperature (about 10–15 minutes).
Juice the lemons
While the syrup is cooling, juice enough fresh lemons to yield 2 1/2 cups (about 12–16 medium lemons depending on size and juiciness). Strain the juice through a fine-mesh sieve into a measuring cup or bowl to remove seeds and most pulp.
Combine lemonade
In a 1/2-gallon pitcher or container (approx. 8 cups capacity), combine the 2 1/2 cups fresh lemon juice, the cooled simple syrup (all of it), and 4 cups of cold water. Stir thoroughly, taste, and adjust sweetness or strength: if too sweet, add up to 1/2 cup more cold water; if too tart, dissolve up to 2 tablespoons additional sugar into a few tablespoons of warm water and stir in.
Chill and serve
Refrigerate the assembled lemonade until well chilled, at least 30 minutes. To serve, fill glasses with ice (1 cup per 1–2 servings as desired), pour lemonade over ice, and garnish each glass with a lemon slice and a mint sprig if using. Keep refrigerated and consume within 48 hours for best flavor.
