This lemonade recipe is for real, authentic, vintage lemonade —the kind you might enjoy on a hot summer day at one of those stands at the state fair. Most of us make lemonade just out of lemon juice, but as you may know, the oils in the lemon peel contain a tremendous amount of flavor, and once you drink this, you won't want to go back to drinking it how you used to.
Ingredients
- 6 lemons
- 1.25 cups white sugar
- 5 cups cold water
Instructions
-
1
Gather all ingredients.
-
2
Wash lemons and peel off all the zest using a vegetable peeler; set peeled lemons aside. Add lemon zest to a bowl and cover with sugar; toss to combine. Cover and let sit for a minimum of 2 hours, or up to overnight.
-
3
Bring water to a boil in a pot over high heat; turn off heat and pour in lemon-sugar mixture. Stir and let sit until sugar is completely dissolved, about 5 minutes.
-
4
Pour through a mesh strainer back into the same bowl and discard the zest. Let cool to room temperature, 20 to 30 minutes.
-
5
Cut lemons in half and squeeze juice into the bowl. Pour lemonade into a serving pitcher; cover and chill thoroughly before serving over ice, at least 2 hours.
-
6
Enjoy!
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
How to Make Homemade Pizza Sauce
This is my top-secret formula for San Marzano pizza sauce. I incorporate an old, secret trick I learned from my grandparents in this recipe. The next time you're making homemade pizza, you might as well make your own sauce too!
Finnish-American Flatbread
A very delicious Finnish flatbread made with wheat and rye flours. Cream of rye cereal can be used in place of the rye flour if coarse ground is not available. This recipe makes 4 to 5 flatbreads.
Easter White Borscht
This white borscht recipe was my first attempt at recreating an old Polish dish I remember from my childhood. Everyone does it differently. Garnish with fresh dill sprigs.