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Lemonade Recipe

TahiraJaved
Lemonade Recipe
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Lemonade recipe
TahiraJaved

Lemonade Recipe

This Lemonade Recipe simmers strips of lemon peel with sugar and water into a fragrant simple syrup, then blends it with freshly squeezed, strained lemon juice and cold water. The peel infused syrup gives a smooth, balanced sweetness and a real lemon aroma. Ready in about 15 minutes of work and chilled for an hour, this homemade lemonade is perfect for cookouts, picnics, and hot summer afternoons.
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Prep Time 15 minutes
Cook Time 5 minutes
Chill Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings (about 1 cup each)
Course: Drinks
Cuisine: American
Calories: 130
Ingredients Equipment Method Notes

Ingredients
  

For the Lemon Peel Syrup
  • 1 1/4 cups granulated sugar
  • 1 1/4 cups water
  • Peel of 3 large lemons in wide strips
  • Tiny pinch of fine salt
For the Lemonade
  • 8 large lemons (about 1 1/2 cups fresh juice) strained
  • 5 cups cold filtered water
For Serving
  • Ice cubes
  • Thin lemon slices
  • Fresh mint sprigs
  • Sparkling water optional

Equipment

  • 1 Citrus juicer squeezes the lemons without crushing the bitter pith
  • 1 Vegetable peeler removes wide strips of peel with no white pith
  • 1 Small saucepan dissolves the sugar and steeps the peel
  • 1 Fine mesh strainer removes seeds and pulp for a clear, smooth lemonade
  • 1 Glass pitcher, at least 3 quart holds the lemonade and shows off the color
  • 1 Long handled spoon stirs the syrup into the cold water evenly

Method
 

  1. Simmer the peel strips, sugar, 1 1/4 cups water, and salt for 3 to 4 minutes until the sugar dissolves.
  2. Cool the syrup for 10 minutes, then strain out the peel.
  3. Roll and juice the lemons gently until you have 1 1/2 cups, then strain the juice.
  4. Stir the syrup, juice, and 5 cups of cold water together in a pitcher and taste.
  5. Chill for at least 1 hour, then serve over ice with lemon slices and mint.
    6. Peel the lemons thinly and press them gently; white pith and hard squeezing are the main causes of bitter lemonade.

Notes

  • Add the juice only after the syrup cools, so it stays fresh and bright.
  • Make the lemonade slightly strong, since ice will dilute it.
  • Stir the pitcher before each pour.
Storage: Refrigerate in a sealed glass pitcher up to 5 days, or freeze in ice cube trays up to 3 months.

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