Lemonade
Updated April 14, 2025
- Total Time
- 20 minutes, plus cooling and chilling
- Prep Time
- 5 minutes
- Cook Time
- 15 minutes, plus cooling and chilling
- Rating
- Comments
- Read comments
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Ingredients
- ⅔cup/133 grams granulated sugar
- 8lemons (see Tip) plus 1 lemon, thinly sliced for garnish
- Ice, for serving
Nutritional analysis per serving (8 servings)
92 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 25 grams carbohydrates; 3 grams dietary fiber; 19 grams sugars; 1 gram protein; 3 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Make the simple syrup: Combine ⅔ cup water and the sugar in a small saucepan. Bring to a simmer, stirring occasionally. Remove from the heat, and stir to dissolve any remaining sugar granules. Cool completely (about 30 minutes).
- Step 2
While the simple syrup cools, squeeze enough lemon juice to reach 1 cup. (You may need as few as 6 lemons or as many as 8.) Strain the lemon juice, discarding the solids.
- Step 3
In a large pitcher, combine 4 cups water with the lemon juice and the cooled simple syrup. Stir in the lemon slices. Refrigerate until cold, or serve immediately over lots of ice.
- Look for lemons that give slightly when squeezed and feel heavy for their size. To extract as much juice as possible, store the lemons at room temperature, and roll them on a countertop (or other flat surface), pressing firmly, just before juicing.
Private Notes
Comments
I add lemon zest to steep with the simple syrup and then strain it out. Adds great flavor.
Add a small pinch of salt to the syrup mix. A small pinch won’t make the syrup taste salty. It will enhance the flavor the same way it does in any other food.
Another trick if your lemons are not quite ripe or they are just those nice yellow ones but really hard ones you buy at the supermarket, you pop them in the microwave for a minute and the they juice up really well. *If you have the glorious Meyer lemon then forget the microwave and just squeeze. I fat Meyer will give you nearly a cup of juice. https://www.thespruceeats.com/all-about-meyer-lemons-2216552
I used a combination of lavender simple syrup (add food-grade lavender and strain out with a colander once it’s cooled) and strawberry simple syrup (muddle a few strawberries and strain out once it’s cooled) instead of plain simple syrup and my friends said they would have paid $10 per glass. :)
My issue with a lot of bottled lemonades is the cloying sweetness, as if you're just drinking pure corn syrup with a side of lemon tartness. Not this one, though! If only I had some mint to add to the simple syrup; that would really put this over the top.
Sometimes I like to use brown sugar instead of the usual white, it gives better flavour but if you wanted you could try mixing them but I have not tried it yet should sometime also yes you should put lemon skin peels on there but no point doing it if you are using it immediately keep it for at least 3 hours or so best is overnight
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