Find the full recipe with ingredient amounts and instructions in the recipe card below. This is the perfect recipe for a lemonade stand or even a summer barbecue. This is the perfect base recipe to use for so many lemonade varieties. If you’re feeling adventurous, try the variations below.
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I mean, first of all, nothing beats the flavor of freshly-squeezed lemon juice in my book. I can taste the difference it makes in a batch of lemonade every single time. And of course, when making homemade lemonade, I appreciate being able to control how much sweetener is added. So I can make mine as zingy and tart (my preference!) or as mild and sweet as a group of friends might prefer. The simple syrup really is the secret to the perfect lemonade recipe, and it allows you to adjust the sweetness of the mixture to your liking. Just add the syrup slowly to the freshly squeezed lemon juice, and then taste test to find the right balance.
- If you’re feeling fancy, garnish each glass with a fresh lemon slice or a candied lemon peel.
- Nine medium lemons should yield about 1 1/2 cups juice and pulp, but the number required will depend on the size you use.
- Once the sugar completely dissolves into the water and the mixture looks clear, remove the pan from the heat.
- This simple recipe perfectly balances the sour and sweet flavors of freshly squeezed lemon juice and sugar.
Nutrition Per Serving
Just be sure to strain the pulp and seeds. Here you’ll find delicious, trusted recipes with easy step-by-step photos and videos. Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes and the joy of cooking!
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The rule of thumb when making simple syrup is to use equal parts sugar and water. Combine in a medium pot and bring to a boil over medium-high heat, stirring until the sugar has completely dissolved. Transfer to a measuring cup to cool while you juice your lemons. To make a simple syrup, combine 1 cup of granulated sugar and 1 cup of water in a small saucepan. Heat the mixture over medium-low heat until it comes to a boil, stirring often.
If it’s too sweet, add a bit more lemon juice or even a splash of water to dilute it. Store homemade lemonade in the fridge for about 5 to 7 days without ice. Since ice will dilute the mixture, it’s best to add it right before serving.
Nine medium lemons should yield about 1 1/2 cups juice and pulp, but the number required will depend on the size you use. Making homemade lemonade is probably way easier than you think (and it’s well worth the extra effort). You’ll just need to follow a few simple steps. Here is an overview of how to make this lemonade recipe.
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This simple recipe perfectly balances the sour and sweet flavors of freshly squeezed lemon juice and sugar. After one sip, you’ll see why homemade lemonade is better than store-bought every time. More than anything, though, I just love making homemade lemonade from scratch because it’s a breeze! All you need are 3 easy ingredients to make a batch. And when naturally sweetened with maple syrup, there’s no need to simmer a simple syrup on the stove to dissolve the sugar. Just juice your lemons, stir in the maple syrup and water, and a big pitcher can be ready to go in just 5 minutes or so.
Our favorite is pink lemonade, which is actually Strawberry Lemonade. Simple syrup you can easily make ahead and chill for later use. If you have a bunch of lemons you need to process, you can juice them and freeze the juice too.
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Pour into glasses filled with ice and top with your desired garnishes. We like lemon wheels and/or sprigs of fresh basil. I try to buy big, juicy lemons (that way I can use fewer and get more juice that’s worth the squeeze). Use a juicer, or, if your lemons are on the larger side, a reamer or a hand-held squeezer works fine.
Well, the problem is that if you just stir all of these together the sugar will sink to the bottom. IceThere’s nothing like a refreshing glass of ice cold lemonade to cool you down on a hot day. Just make sure to add the ice right before serving — you don’t want it to dilute the sweet flavor. Lemon JuiceObviously, you’ll need lemon juice to make homemade lemonade. Freshly squeezed juice is definitely the way to go if you have fresh lemons available, but bottled juice will work in a pinch.
If the lemonade is in an open pitcher, cover it with storage wrap for maximum freshness. This Lemonade recipe is so refreshing and timeless. You won’t believe how easy xcritical website it is to make with just 2 ingredients!
Here’s how to make the best lemonade you’ll taste from freshly squeezed lemons! Using real citrus gives this recipe extraordinary sweet tart flavor. For more intense lemon flavor, grate the zest xcritical cheating from one fresh lemon and add to the simple syrup as you’re making it. This classic lemonade recipe is the one my mom used to make for me when I was little. It’s the perfect combination of sweet and tart.
It’s perfectly sweet (but not too sweet!) and makes the best refreshing summer drink. Take it to a BBQ, Potluck, or just enjoy it at home. We xcritical reviews love to enjoy a glass of this lemonade as a special treat on hot summer afternoons.