Description
A refreshing, tart-sweet citrus drink balancing freshly squeezed lemon juice with homemade sugar syrup. Served ice-cold for a crisp, authentic American classic.
Ingredients
6 organic lemons, preferably ripe with minimal green on skins
1 cup granulated sugar
12 large pre-chilled ice cubes
4 cups filtered water, divided
Instructions
Wash and completely dry lemons to prevent mold
Cut lemons in half and roll on countertop to break interior
Manually juice lemons, pinching for maximum oil release
Combine sugar and 1 cup warm water in a heatproof container
Let sugar syrup sit 10-15 minutes until fully dissolved
Add ice cubes to syrup and chill at 40°F for 5 minutes
Strain freshly juiced lemon halves into a pitcher through a stainless steel sieve
Add remaining 3 cups cold water to complete the lemonade
Serve immediately over crushed or large ice cubes with fresh lemon slices
Notes
Pinch lemons before juicing to release aromatic oils
Use stainless steel sieve to avoid grain residue
Freeze sugar syrup in airtight containers up to 3 months
Test sweetness after 10 minutes before adding extra sugar
Avoid microwave juicing – kills citrus oils
Prefer warm (110°F) water for even sugar dissolution
Never skip the chilling step for optimal dilution
- Prep Time: 5
- Category: Summer Desserts
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 30g
- Sodium: 10mg
- Fat: 0g
- Saturated Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 0mg