Homemade Lemonade
Homemade lemonade turns bitter for one reason: the white pith under the zest. So peel the zest thinly, taking only the yellow, and squeeze the lemons by hand rather than wringing out every last drop. The sugar is dissolved into a syrup first — in cold water it simply settles at the bottom of the jug.
- Prep
- 15 min
- Cook
- 5 min
- Rest
- 2 h
- Total
- 2 h 20 min
- Servings
- 8
- Level
- Easy
- Per serving
- 90 kcal
Ingredients
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What to use instead
Swap some of the lemons for limes for a sharper, more aromatic drink.
Makes: 2 l
Shopping list
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Method
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Step 1: Peel the zest
Peel the zest from two lemons in thin strips with a vegetable peeler — the yellow layer only, as the white brings bitterness.
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Step 2: Make the syrup
Combine the sugar with 250 ml water, bring to a boil and cook for 3 minutes, until the sugar has fully dissolved.
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Step 3: Infuse
Take the syrup off the heat, drop in the zest and a few sprigs of mint, cover and leave to infuse for 15 minutes.
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Step 4: Juice the lemons
Squeeze all five lemons — you want about 200 ml. Strain the juice to catch the pips.
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Step 5: Combine
Strain the syrup into a jug, add the lemon juice and pour in the cold water. Stir.
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Step 6: Chill
Refrigerate for at least 2 hours: properly cold lemonade tastes quite different from merely diluted.
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Step 7: Serve
Add ice, lemon rounds and fresh mint just before serving.
Tips & variations
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Tip
Don't muddle or bruise the mint in the drink: it turns bitter within half an hour.
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Variation
Add crushed raspberries, strawberry purée or a few slices of ginger to the syrup.
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Swap
Swap some of the lemons for limes for a sharper, more aromatic drink.
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Storage
Keeps 3 days in the fridge; lift out the lemon slices the next day, as they start to taste bitter.
Nutrition
| 1 serving | Whole dish 8 servings | |
|---|---|---|
| Energy | 90 kcal | 720 kcal |
| Protein | 0 g | 0 g |
| Fat | 0 g | 0 g |
| Carbohydrates | 23 g | 184 g |
Approximate values calculated from standard ingredient data.
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