Orangeade Recipe
Make Orangeade Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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For the Orangeade
For the Simple Syrup (if making from scratch)
Method
Prepare Simple Syrup (skip if using store-bought)
Combine and dissolve
Place 1 cup sugar and 1 cup water in a small saucepan. Heat over medium, stirring occasionally, until the sugar is fully dissolved and the liquid is just simmering (do not boil vigorously).
Cool
Remove the syrup from heat and let it cool to room temperature (about 15–20 minutes). Transfer to a jar and chill if not using immediately. Yields about 1 cup of simple syrup.
Make the Orangeade
Juice the fruit
Juice enough fresh oranges to yield 3 cups of orange juice. Strain the juice through a fine-mesh sieve into a pitcher to remove pulp and seeds if you prefer a smooth orangeade.
Add lemon for brightness
Add 1 tablespoon fresh lemon juice to the pitcher. This brightens the flavor and balances sweetness.
Sweeten and season
Stir in 3 tablespoons of simple syrup and 1 teaspoon salt. Taste and adjust: add more simple syrup for sweeter orangeade or more lemon juice for tang. The salt enhances the fruit flavors—add gradually to avoid over-salting.
Dilute
Add 2 cups cold water to the pitcher and stir well. Adjust water amount if you prefer a stronger or lighter drink.
Chill or serve over ice
Add 2 cups of ice to the pitcher or fill individual glasses with ice and pour the orangeade over. Stir gently to chill the drink evenly.
Garnish and serve
Garnish with orange slices and a sprig of fresh mint if desired. Serve immediately. Store any leftover orangeade in the refrigerator for up to 2–3 days; stir before serving as separation may occur.