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On a hot day, who doesn’t enjoy a refreshing drink of lemonade? Here is our simple technique for making lemonade that is perfect every time, using simple syrup and fresh lemon juice.
This lemonade recipe produces an extremely cool beverage!
Make the Best Lemonade Ever when life hands you lemons! This dish, which is well titled, is the best there is: sweet, tangy, simple to put together, and oh-so-refreshing. Our best-selling lemonade recipe can make your day more enjoyable.
The Trick to Getting the Sugar to Melt
The issue is that the sugar will sink to the bottom if you simply whisk everything together. Making a simple syrup first, by heating water and sugar until the sugar is completely dissolved, and then combining that with lemon juice, is therefore the ideal approach to make lemonade.
The ratios will change based on how sour your lemons are to start with as well as how sweet and strong you like your lemonade to be. Lemons in the late season are less tart than those in the early season. Compared to regular lemons, meyer lemons are sweeter.
Start with a mixture of one cup each of sugar, water, and lemon juice. If you’re using Meyer lemons or like a less sweet lemonade, cut back on the sugar. (My regular sugar measurement is 3/4 cup.)
To aerate the lemonade to your preferred strength, prepare the simple syrup, blend it with the lemon juice, and then add more water (and ice).
Simple syrup is simple to prepare in advance and store for later use. You may juice a lot of lemons and freeze the juice if you need to process them.
How to Keep Lemonade Fresh
Homemade lemonade can be kept without ice in the refrigerator for about 5 to 7 days. Ice should ideally be added just before serving because it will thin the mixture. For best freshness, wrap the lemonade with storage wrap if it is in an open pitcher.
AuthorBEST DEALCategoryDrinks RecipesDifficultyBeginnerOn a hot day, who doesn't enjoy a refreshing drink of lemonade? Here is our simple technique for making lemonade that is perfect every time, using simple syrup and fresh lemon juice.
In a small saucepan, mix 1 cup water and sugar. As the mixture comes to a boil, stir to dissolve the sugar. Place aside to gently cool.
In the meantime, muddle lemons on your counter to make them softer. Slice in half lengthwise, then press the contents into a cup to measure liquid. Juice is added with pulp; seeds are discarded. Juice until you have 1 1/2 cups of pulp and fresh juice.
Fill a pitcher with seven glasses of ice-cold water. Lemon juice and pulp are then added, along with simple syrup, to taste. the ice.
Serving Size 8-ounce servings
Servings 10
- Amount Per Serving
- Calories 145
- % Daily Value *
- Sodium 6mg1%
- Potassium 48mg2%
- Total Carbohydrate 38g13%
- Dietary Fiber 0g
- Sugars 35g
- Protein 0g
- Vitamin C 17%
- Calcium 9%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
In a small saucepan, mix 1 cup water and sugar. As the mixture comes to a boil, stir to dissolve the sugar. Place aside to gently cool.
In the meantime, muddle lemons on your counter to make them softer. Slice in half lengthwise, then press the contents into a cup to measure liquid. Juice is added with pulp; seeds are discarded. Juice until you have 1 1/2 cups of pulp and fresh juice.
Fill a pitcher with seven glasses of ice-cold water. Lemon juice and pulp are then added, along with simple syrup, to taste. the ice.
Cook’s Notes
- Cooled simple syrup can be stored in the refrigerator for up to a month. When you are prepared to serve, move on to Step 3.
- The amount needed depends depend on the size of lemons you use, but nine medium lemons should provide around 1 1/2 cups of juice and pulp.