Ultra-Flavorful Fresh Lemonade Recipe

By
Stella Parks
Stella Parks
Stella Parks
Editor Emeritus
Stella Parks is a CIA-trained baking nerd and pastry wizard, dubbed one of America's Best New Pastry Chefs by Food & Wine. She was the pastry editor at Serious Eats from 2016 to 2019.
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Updated May 14, 2024
20160620-lemonade-vicky-wasik.jpg
Photograph: Vicky Wasik

Why It Works

  • Maceration allows lemon rinds to express their natural oil, creating a more aromatic and flavorful drink.
  • This no-cook technique dissolves sugar without any need for firing up the stove.
  • Weight measurements ensure the perfect ratio of sugar to citrus, despite natural variations in fruit size.
  • From the bowl and strainer to the pitcher, nonreactive equipment prevents the flavor of the lemons from turning harsh.

This fresh lemonade gets the maximum flavor out of just two ingredients (three if you count water). It's based on the technique for no-cook Fresh Lemon Syrup, harnessing the power of citric acid to dissolve sugar without heat, while capturing the bold flavor of the lemons' essential oils.

Recipe Details

Ultra-Flavorful Fresh Lemonade Recipe

Prep 25 mins
Active 30 mins
Macerating Time: 3 hrs
Total 3 hrs 25 mins
Serves 6 to 8 servings
Makes 1 1/2 quarts
Keep Screen Awake

Ingredients

  • 3 pounds (1.3 kg) lemons (10 to 14 medium lemons)

  • 14 ounces sugar (2 cups; 400 g)

  • 24 ounces cold water (3 cups; 700 ml)

Directions

  1. Bring lemons to room temperature, then roll firmly against the counter to soften their rinds. Halve and juice; pour juice into a sealable container and refrigerate. Cut rinds into 1-inch chunks. Toss with sugar in a large nonreactive mixing bowl, cover tightly with plastic, and let stand at room temperature, stirring once every 45 minutes or so, until sugar has completely dissolved, about 3 hours. (You can let the mixture stand up to 12 hours, if desired.)

  2. Add water and 8 ounces (1 cup) of reserved lemon juice (see note). Stir well, then strain through a nonreactive fine-mesh strainer or piece of cheesecloth into a glass or ceramic container. At this point, the concentrated lemonade can be refrigerated for up to 1 week.

  3. When ready to serve, pour lemonade over ice and adjust to taste with additional water or lemon juice, depending on personal preference; bear in mind, though, that the lemonade will be diluted as the ice melts. (You will likely have some fresh lemon juice left over, which can be reserved for another use, though exactly how much you have will depend on how much you added to adjust the lemonade.)

Special equipment

Cheesecloth or nonreactive fine-mesh strainer, 2-quart pitcher

Notes

If you like, some or all of the lemons can be zested beforehand and reserved for another baking project. Lemon Meltaways, perhaps? Leftover juice can be used to make Lemon Bars as well. We prefer a tart lemonade, made by adding 8 ounces (1 cup) of reserved lemon juice to the lemon rind syrup. If you prefer your lemonade sweeter, start with 6 ounces and taste before adding more.

This Recipe Appears In

Nutrition Facts (per serving)
243 Calories
1g Fat
66g Carbs
2g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 243
% Daily Value*
Total Fat 1g 1%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 7mg 0%
Total Carbohydrate 66g 24%
Dietary Fiber 5g 17%
Total Sugars 54g
Protein 2g
Vitamin C 90mg 451%
Calcium 47mg 4%
Iron 1mg 6%
Potassium 236mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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