Classic Homemade Lemonade

Illustrative stock photos, not this exact recipe. Photo credits are at the bottom of the page.

Real lemonade is only lemon juice, sugar and water, and it is far better than anything from a powder. Making a simple syrup first means the sugar dissolves completely and you can adjust the sweetness.

The easy ratio to remember is one part juice, one part sugar syrup and four parts cold water.

Recipe label: Based on traditional technique. Photo: illustrative stock photo, not the finished dish from this exact recipe.

Photo credits: Photo 1: Daniel Duarte on Pexels; Photo 2: Philippe Alamazani on Pexels; Photo 3: İbrahim Hakkı Uçman on Pexels. Free stock photos, used under the Unsplash or Pexels license and shown here as illustrations only.

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Classic Homemade Lemonade

Author: KP Cooking Method: No-Cook Cuisine: American Courses: Drinks Recipe Keys: Gluten Free S Seasonal Vegan

Prep Time 15 mins Cook Time 5 mins Rest Time 60 mins Total Time 1 hr 20 mins

Servings: 6

Description

Classic homemade lemonade with fresh lemon juice and simple syrup. A refreshing 1:1:4 recipe for a crowd.

Ingredients

Servings

• 1 cup fresh lemon juice (about 6 lemons, strained)
• 1 cup sugar (200 g)
• 1 cup water (for the syrup)
• 4 cups cold water (960 ml)
• ice, lemon slices and mint (to serve)

Instructions

1. Warm the sugar and 1 cup of water in a small pan, stirring until the sugar dissolves. Cool completely.
2. Squeeze the lemons and strain out the seeds.
3. In a large jug combine the lemon juice, the cooled syrup and the cold water. Stir and taste, adding more water or syrup as you like.
4. Chill at least 1 hour and serve over ice with lemon slices and mint.

Note

Roll the lemons on the counter before cutting to get more juice. For a pink lemonade add a handful of crushed strawberries. Keeps 3-4 days in the fridge.