Fresh-Squeezed Homemade Lemonade
Fresh-squeezed homemade lemonade combines about 11 lemons with simple syrup and cold water for a 10-cup pitcher served over ice.
Equipment
- 1 set Measuring Cups and Spoons for measuring the sugar, lemon juice, and water
- 1 Citrus Juicer for extracting juice from the lemons
- 1 Fine-Mesh Strainer for removing seeds and excess pulp
- 1 Medium Saucepan for dissolving the simple syrup
- 1 Wooden Spoon for stirring the syrup and lemonade
- 1 Large Cutting Board for safely halving the lemons
- 1 Chef's Knife for halving the rinsed lemons
- 1 Large Liquid Measuring Pitcher 4-quart capacity for safe mixing, stirring, and serving
- 10 Drinking Glasses for individual 1-cup servings
- 1 Refrigerator for chilling the lemonade and keeping leftovers cold
- as needed Plastic Wrap for covering the pitcher while the lemonade chills
Ingredients
- 1 ¾ cups white granulated sugar
- 1 ½ cups fresh lemon juice strained; from about 11 medium lemons
- 1 cup purified water for the simple syrup
- 7 cups cold purified water
- ice cubes for serving
Instructions
Make the Lemonade
- Use measuring cups and spoons to measure the granulated sugar and the water for the syrup. Combine them in a medium saucepan over medium heat. Stir with a wooden spoon until the sugar dissolves and the liquid looks clear, about 5 minutes, then remove it from the heat and let it cool slightly.1 3/4 cups white granulated sugar, 1 cup purified water
- Rinse the whole lemons thoroughly under running water. Use a chef's knife and large cutting board to halve them, then squeeze them with a citrus juicer. Pour the juice through a fine-mesh strainer and measure 1 1/2 cups; use additional lemons if needed to reach that volume.1 1/2 cups fresh lemon juice
- Pour the strained lemon juice and cold water into a 4-quart liquid measuring pitcher. Add all of the slightly cooled syrup and stir until evenly combined. Taste a small sample, cover the pitcher with plastic wrap, and chill the lemonade before serving.7 cups cold purified water
- Divide ice cubes among the drinking glasses and pour in the chilled lemonade. Stir the pitcher before refilling glasses so the flavor stays even from the first serving to the last.ice cubes
Notes
Measure the strained juice rather than relying only on the lemon count, because fruit size and yield vary. Cover and refrigerate the lemonade without ice for up to 3 days. Stir before serving and add ice to individual glasses to limit dilution.
Nutrition
Serving: 1cup | Calories: 144kcal | Carbohydrates: 38g | Sodium: 1mg | Potassium: 38mg | Sugar: 36g | Vitamin A: 2IU | Vitamin C: 14mg | Calcium: 3mg