USA · Beverages
Classic Homemade Lemonade
Three ingredients and a pitcher. Freshly squeezed lemons, sugar dissolved into a proper syrup so it actually blends, and cold water added gradually until the balance is exactly right.
Ingredients
- medium lemons, plus extra slices for garnish5
- fresh lemon juice240 ml
- granulated white sugar200 g
- water, for the simple syrup240 ml
- cold water1 l
- large handful of ice cubes1
Method
- 1Make the simple syrup. Combine sugar and 240 ml water in a small saucepan. Heat on medium, stir until sugar dissolves completely — about 3 minutes. No need to boil hard. Remove from heat and cool to room temperature.
- 2Juice the lemons. Roll each lemon firmly on the counter for 10 seconds before cutting — this breaks internal membranes and increases juice yield. Squeeze until you have 240 ml. Strain through a fine-mesh sieve into a large pitcher.
- 3Combine juice and syrup. Pour the cooled simple syrup into the pitcher with the lemon juice. Stir well. This is your lemonade concentrate — intensely tart and sweet.
- 4Add cold water and adjust. Pour in 750 ml of cold water and stir. Taste. Add more water gradually, 60–100 ml at a time, until the balance is right for you. Full liter gives lighter lemonade; 750 ml gives something more intense.
- 5Chill and serve. Refrigerate at least 30 minutes or serve immediately over ice. Add lemon slices to the pitcher. Keeps in the fridge for up to 5 days; stir before each pour.