American · Drink · Summer
Fresh-Squeezed Lemonade
4.5 · community
15m
Prep
5m
Cook
Beginner
Level
120
Energy
Real lemonade from a quick syrup and a pile of lemons — bracing, not cloying, with the ratio written down so you never guess again.
What you need
Ingredients
Servings
4
Before you start
Mise en place
Equipment
Blender or shaker
Tall glass
Prep checklist
Lemon — juiced (about 250 ml)
Sparkling Water — or still, cold
3 steps
Method
1
Dissolve the sugar in 150 ml of water over low heat, 3 minutes — a simple syrup mixes into cold liquid; granular sugar never will.
3 min — timer available in cooking mode
2
Stir syrup and lemon juice together, then dilute with the cold water. Taste and adjust — it should make you blink, pleasantly.
Why this works
The keeper ratio: 1 part lemon, ¾ part syrup, 4 parts water. Tarter? Cut the syrup, never the lemon.
3
Pour over ice with a mint leaf and a wheel of lemon.
From the pass
Chef's notes
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Best the day it's made; syrups and bases keep a week refrigerated.
Freezing
Freeze bases into cubes for instant future drinks.
Reheating
Serve as intended — hot drinks fresh, cold drinks over plenty of ice.
Make ahead
Syrups and bases keep a week refrigerated; freeze fruit for instant thick blends.
Wine pairing
This is the drink.
Beer pairing
This is the drink.
On the plate
Serve it with
Sides
Shortbread or biscotti
Salted nuts
Garnish
A citrus wheel
Fresh mint
A cinnamon stick for warm drinks
Taste map
Flavour profile
Sweet
3
Salty
0
Sour
4
Bitter
1
Umami
0
Heat
0
Per serving
Nutrition
120
kcal
0g
protein
32g
carbs
0g
fat
3g
fiber
520mg
sodium
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Your notes
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Lessons behind this dish
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