Lemonade Recipe
Make Lemonade Recipe in just 20m. 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.
Lemon Syrup
Dilution & Finish
Method
Lemon Syrup
- 1
Make simple lemon syrup
Combine sugar and 0.5 cups water in a small saucepan over medium heat. Stir constantly until the sugar fully dissolves and the liquid comes to a gentle simmer, about 3–5 minutes. Do not boil vigorously — you only want to dissolve the sugar. Remove from heat.
- 2
Infuse with lemon
If using zest, add the lemon zest to the hot syrup and let steep for 5 minutes to extract oils. After 5 minutes, strain out the zest using a fine mesh sieve and discard the solids. Allow the syrup to cool for 10 minutes.
- 3
Add lemon juice
Stir the freshly squeezed lemon juice into the cooled syrup until fully combined. Taste and, if desired, add a pinch of salt to round the flavors.
Dilution & Finish
- 4
Mix lemonade
In a pitcher, combine the lemon syrup mixture with 3 cups cold water. Stir well and taste. If you prefer a stronger lemonade, add up to 1/2 cup more lemon juice or reduce water slightly. If too strong, add more cold water, 1/4 cup at a time, until you reach desired balance.
- 5
- 6
Make ahead & store
You can refrigerate the lemon syrup separately for up to 1 week or the fully mixed lemonade for up to 3 days in a covered container. Stir or shake before serving as separation may occur.
