Lemonade Recipe

TahiraJaved

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

Cook Time 5

Chill Time 1

Total Time 1 20

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

Simmer the peel strips, sugar, 1 1/4 cups water, and salt for 3 to 4 minutes until the sugar dissolves.
Cool the syrup for 10 minutes, then strain out the peel.
Roll and juice the lemons gently until you have 1 1/2 cups, then strain the juice.
Stir the syrup, juice, and 5 cups of cold water together in a pitcher and taste.
Chill for at least 1 hour, then serve over ice with lemon slices and mint.

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.