Lemonade Recipe
Make Lemonade Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Lemonade Base
Optional Finishes
Method
Lemonade Base
- 1
Juice lemons
Roll lemons on the counter under your palm to loosen juices. Cut lemons in half and juice until you have 1 cup (about 4–6 lemons depending on size and juiciness). Strain the juice through a fine-mesh sieve into a measuring cup to remove seeds and excess pulp.
- 2
Make simple sugar syrup
In a heatproof measuring cup or small saucepan, combine 3 tablespoons granulated sugar with 1 cup hot water. Stir until the sugar is completely dissolved. (Alternatively, if using 4 tsp simple syrup from the Optional Finishes section, skip this step and use cold water for dilution.)
- 3
Combine base ingredients
In a pitcher, combine the strained lemon juice and the sugar solution. Add 3 cups cold water and stir thoroughly. Taste and adjust: if it's too strong, add more cold water (up to 1 cup more); if too tart, add up to 2 more tablespoons sugar or a bit more simple syrup, stirring to dissolve.
Optional Finishes
- 4
Chill and serve
Add 2 cups of ice cubes to the pitcher or to individual glasses. Pour lemonade over ice and stir briefly to chill. Alternatively, refrigerate the pitcher uncovered for 30–60 minutes to chill before serving.
- 5
Garnish
Float lemon slices and mint leaves in the pitcher or place them in individual glasses for garnish. Gently clap the mint between your palms before adding to release aromatic oils.
- 6
Sparkling option
To make sparkling lemonade, replace 1 cup of the cold water with 1 cup chilled sparkling water and add it just before serving to preserve carbonation.