Fresh Lemonade with Fresh Squeezed Lemons
A classic, American-style still lemonade made with a quick simple syrup and fresh lemon juice for clean, bright flavor without gritty sugar—easy to adjust to taste.
Equipment
- Small saucepan
- Stirring spoon
- Handheld citrus squeezer or reamer
- Fine-mesh sieve
- Heat-safe pitcher
- Measuring cup
Ingredients
- 200 g granulated sugar for sweetness and body
- 240 ml water for the simple syrup
- 240 ml freshly squeezed lemon juice about 4–6 medium lemons; regular or Meyer
- 720–960 ml cold water to dilute to taste
- ice cubes to serve
- lemon slices optional, to garnish
- fine sea salt optional add-in; a small pinch
- 4–6 fresh mint sprigs optional add-in; gently bruise before adding
- 30–60 ml simple syrup optional add-in; extra, if you prefer a sweeter lemonade
Instructions
- Make the simple syrup. Add the sugar and 1 cup (240 ml) of water to a small saucepan. Set over medium heat and stir occasionally until the sugar dissolves completely and the liquid turns clear, about 3–5 minutes. Do not let it vigorously boil; a few small bubbles at the edges are fine.
- Cool the syrup slightly. Remove the saucepan from the heat and let the simple syrup sit for at least 10 minutes so it is warm rather than hot.
- Juice the lemons. While the syrup cools, roll each lemon firmly on the counter, cut in half, and juice using a handheld citrus squeezer or reamer. Strain through a fine sieve to catch seeds and most pulp (unless you like it pulpier).
- Measure and adjust the lemon juice. Check that you have about 1 cup (240 ml) of lemon juice. If short, juice another lemon or top up with a tablespoon or two of cold water; if you have extra, reserve it to tweak later.
- Combine the base in a pitcher. In a large heat-safe pitcher, combine the warm simple syrup and strained lemon juice. Stir until uniform and slightly opaque, then taste the strong sweet-tart base.
- Dilute with cold water. Add 3 cups (720 ml) cold water and stir, then taste. Add up to 1 more cup (240 ml) cold water a little at a time until it suits your taste (remember ice will dilute it further).
- Chill thoroughly. Cover the pitcher and refrigerate for at least 30–60 minutes, or until very cold.
- Add optional flavorings. For mint, lightly bruise sprigs and add to the chilled lemonade 15–20 minutes before serving, then remove. A tiny pinch of salt can be stirred in just before serving to round out the flavor.
- Serve over ice. Fill glasses with ice cubes, stir the pitcher well, and pour lemonade over the ice. Garnish with lemon slices if desired; offer extra simple syrup at the table for sweeter glasses.
- Stir between pours. Some separation is normal; stir briefly before each round of pouring to keep the flavor consistent.
Nutrition
Calories: 190kcalCarbohydrates: 50gProtein: 0.2gFat: 0.1gSodium: 5mgPotassium: 40mgFiber: 0.1gSugar: 48gVitamin C: 20mgCalcium: 10mgIron: 0.1mg
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