So simple Homemade lemonade is made from fresh lemons and many fresh aromas. It does not require a simple syrup. It is quick, delicious and refreshingly a summer lack of summer!
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Nothing says the summer better than a large, cool glass lemonade. I still remember the way my grandmother grew up lemonade on hot summer days – simply, fresh and in front of the real lemon taste. She would press the lemons by hand and I help you with sugar until the kitchen was filled with its light, citric aroma.
Most of the lemonade bought in the shop simply do not compare not too sugar or without this true, fresh citrus taste. This recipe brings these summer memories back with the perfect ratio of lemon taste and sweetness. It is as refreshingly accurate as that of my grandmother-a hot summer day!
Ingredients for homemade lemonade
You only need 3 ingredients to make this fresh homemade lemonade
- Freshly pressed lemon juice is the key to a good tasting lemonade. It also helps to dissolve the sugar so that you don’t have to make a simple syrup.
- Sweet fabric of choice – I use organic granules, but you are welcome to use any other sweetener like honey or maple syrup.
- Cold water – This is important to have an immediate cold lemonade.
- Ice – I add ice cubes to the glasses to cool the lemonade. Do not add the ice to the jug, because when it sits and the ice melts, it can dilute the lemonade.
- garnish – Lemon slices and fresh mint leaves give the lemonade a nice gesture, but they are totally optional
Healthy lemonade alternative: For a healthier sugar -free lemonade, exchange the sugar for a natural sweetener such as honey, maple syrup, stevia or monastery fruit. It is as refreshing and delicious as classic homemade lemonade!
Perfect lemonade relationship
The key to large lemonade is the right balance between lemon juice, sugar and water. My relationship is the relationship 8-2-8 ((8 lemons, 2 cups of sugar, 8 cups of water). This recipe is perfectly sweet for me, but you can easily adjust the sweetness, sharpness or water to your taste. Follow this relationship and you will be a refreshing, balanced lemonade-not too bitter or excessively sweet!
How to make homemade lemonade
Before you start, wash the lemons thoroughly with soap and warm water, especially if you crush them completely with the skin. Roll each lemon with the palm on the counter and press how you down.
- Cut the lemons and plague With a citrus juice.
- Strain the lemon juice In a jug to remove seeds and excess pulp.
- Resolve the sugar Combined by stirring into the fresh lemon juice.
- Add 8 cups of water Mix well with the lemon syrup (approx. 2 cups), cool and serve over ice.
Optional method: Instead of juicing the lemons, put the cut lemons in a bowl with the sugar and crush them until the entire juice is extracted. Like my grandmother, this method publishes the fragrant citric oils from the lemon peel and gives the lemonade an even more brave, more lively taste. Strain the lemon syrup, then pour water and stir.
Notes: Try and adapt the sweetness or tartness by adding more sugar or water if necessary. Serve for a particularly refreshing note with ice and fresh lemon slices.
Small batch lemonade
If you only long for one or two glasses of fresh lemonade, it can simply enlarge the recipe. Simply use the ratio of 1/2 lemon, 1 tablespoon of sugar and 1 cup of water per serving. Press the lemon juice, stir the sugar until they are loosened, then add water and mix.
Tips from Neli’s kitchen
Tips for the best lemonade recipe
- Always for the best taste, always Use freshly pressed lemon juicenot filled. Lemon juice in bottles often contains additives and lack the bright, fresh taste of real lemons. The use of fresh lemons makes the difference in homemade lemonade!
- When buying lemons, Choose large ones that convey the gentle pressure; Avoid lemons that still have a few green spots. Hard lemons have thicker skin and result in less juice.
- Even if possible Use Meyer Lemons – I prefer them because they are sweeter and juicy than other types of lemon. They make a fantastic lemonade with a delicious sweet taste. They are usually in the winter and spring months in the season.
- To extract the most lemon juice before cutting them Roll every lemon About your cutting board with the palm and press how you down. This helps to reduce the pulp and to facilitate juicing.
- For a more comprehensive, more complex lemon taste, lemon lemon slices with the sugar in a bowl and, if possible, store in the fridge for about 30 minutes. Mixing the lemon slices with sugar (or your choice of sweetener) helps to extract the oils in the lemon peel, and add more from the fragrant citrus taste.
Why will you love this recipe
- Simple and simple: Just mix the lemons (or the mash), with sugar and water.
- No heat required: Fancy the simple syrup for the simplest and fastest lemonade. You don’t have to heat the stove and wait for the simple syrup to cool down.
- Best lemon taste: Crush the lemons with sugar, frees fragrant citrus oils and gives their lemonade an unbeatable fresh taste.
Memory tips
- Refrigerator: You can store freshly made lemonade in the fridge for up to 7 days (but I guarantee that it doesn’t take that long!)
- freezer: You can also freeze the lemon juice concentrate in freezer containers (such as bags with freezer or souper cubes) for up to 5 to 6 months to get the best taste. You can produce lemonade at any time, simply have the mixture fitting and adding to a jug. Add water to taste until you reach your desired sweetness.
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Wash the lemons with soap or vegetable spray and warm water thoroughly. Roll lemons firmly on the counter until they become soft. This will help you release your juice.
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Cut and juice the lemons with a citrate cutter.
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Strain the lemon juice into a jug to remove seeds and excess pulp.
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Dissolve the sugar by stirring it into the fresh lemon juice until they are completely combined.
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Add 8 cups of water to the lemon syrup (approx. 2 cups), mix well. Try it and add more sugar or lemon juice if necessary. Serve over ice.
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You can garnish the lemonade in the jug with lemon slices and fresh mint leaves.
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Optional method: Instead of juicing the lemons, put the cut lemons in a bowl with the sugar and crush them until the entire juice is extracted. This method releases the fragrant citric oils from the lemon peel and gives the lemonade an even more brave, more lively taste. Strain the lemon syrup, then add water and stir.
- For the best taste, Use freshly pressed lemon juice from real lemonsLemon juice not bought in the store in fillings. Lemon juice in bottles does not taste as good as lemon juice of fresh lemons. A few things are usually added and the taste is not entirely correct. It is definitely better to make your homemade lemonade with real lemons.
- When buying lemons, Choose large ones that convey the gentle pressure; Avoid lemons that still have a few green spots. Hard lemons have thicker skin and result in less juice.
- Even if possible Use Meyer Lemons – they are sweet and juicy than other types of lemon. They make a fantastic lemonade with a delicious sweet taste. They are usually in the winter and spring months in the season.
- To extract the most lemon juice before cutting them Roll every lemon About your cutting board with the palm and press how you down. This will help you release your juice.
- For A Fuller, more complex lemon tasteStore lemon slices with the sugar in a bowl and, if possible, store in the fridge for about 30 minutes. Crush lemon slices With sugar (or your choice of sweetener) Helps to extract the oils in the lemon peel and add more of the fragrant citrus taste.
Small batch lemonade: If you only long for one or two glasses of fresh lemonade, it can easily delimit the recipe. Simply use the ratio of 1/2 lemon, 1 tablespoon of sugar and 1 cup of water per serving. Press the lemon juice, stir the sugar until they are loosened, then add water and mix.
* After you have worn the lemons in accordance with the recipe instructions, you should receive 2 cups of lemon juice. If you use smaller lemons, you need between 8-10 lemons.
As written, this lemonade has the perfect amount of sweetness for me, but it goes without saying that it can adapt the sweet or lemon taste to the taste.
Calories: 154Kcal | Carbohydrates: 40G | Protein: 0.01G | Fat: 0.1G | Polyunes unsaturated fat: 0.001G | Sodium: 10mg | Potassium: 2mg | Fiber: 0.02G | Sugar: 40G | Vitamin A: 0.2IU | Vitamin C: 0.4mg | Calcium: 6mg | Iron: 0.03mg
Liability exclusion of nutrition: Nutritional values are estimates and can vary with ingredients, brands and portion sizes. Use your preferred nutritional calculator to accuracy.
Liability exclusion: The information provided in this recipe only serves for information purposes and should not be regarded as medical or nutritional advice. I am not a doctor or nutritionist. Always contact a qualified health service provider to receive personalized instructions for your diet or health. For more information, see my complete disclosure.