Fresh-Squeezed Lemonade
Great lemonade is a matter of properly dissolving sugar into a concentrated lemon base before diluting it with cold water. By making a simple syrup first, you avoid the gritty texture of undissolved sugar at the bottom of the glass.
Balance is the only goal
The ratio of juice to sugar is entirely personal. Start with this base and adjust by adding a splash more water or a touch more syrup to suit your preference.
- small saucepan
- citrus reamer
- pitcher
- fine mesh strainer
What goes in.
- 1 cupgranulated sugar
- 1 cupwater (for syrup)
- 1 cupfreshly squeezed lemon juice (about 4-6 lemons)
- 3 to 4 cupscold water (for dilution)
The Simple Syrup Method
Heating sugar and water until clear creates a syrup that integrates instantly into cold juice. Without this, sugar crystals will sit stubbornly at the bottom of the pitcher.
The method.
Make the syrup
Combine 1 cup sugar and 1 cup water in a small saucepan over medium heat. Stir until the liquid turns completely transparent, then remove from heat and let it cool.
Extract the juice
Roll your lemons firmly against the counter before cutting them to loosen the interior. Ream the juice and strain it into your pitcher to remove seeds and pulp.
Combine
Pour the cooled syrup into the pitcher with the lemon juice. Whisk to combine.
Dilute
Add 3 cups of cold water, stir, and taste. If it is too sharp, add the final cup of water.
Other turns to take.
Herbal infusion
Steep a handful of fresh mint or basil in the hot syrup for five minutes before straining it into the juice.
Sparkling version
Substitute the final 3 cups of water with chilled sparkling water or club soda.
When it doesn't go to plan.
Always juice lemons at room temperature; they yield significantly more liquid than cold ones.
If you have extra lemons, zest them into the syrup while it heats for a more intense citrus aroma.
Store the concentrated syrup in the fridge for up to a week to make a single glass of lemonade on demand.
The ones that keep coming up.
Why does my lemonade taste bitter?
Bitterness usually comes from the white pith of the lemon. Ensure you aren't pressing the reamer too hard into the skin while juicing.
Can I use bottled lemon juice?
Bottled juice contains preservatives that impart a metallic aftertaste. Fresh fruit is necessary for the proper brightness.
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