Old Fashioned Lemonade
User Reviews
5
Old Fashioned Lemonade
Description
The Old Fashioned Lemonade recipe features a lemon-flavored simple syrup made by gently simmering sugar, water, and strips of lemon peel until lightly colored by the zest. Combining this syrup with freshly squeezed lemon juice and cold water forms a balanced lemonade that captures both brightness and sweetness. The instructions emphasize controlling the syrup's simmer temperature to avoid bitterness and adjusting sweetness or tartness by adding water or more lemon juice to taste. The lemonade can be chilled with ice or served directly, making it versatile for different occasions.
The infusion of lemon peel in the syrup brings gentle citrus oils that complement the fresh lemon juice's acidity. The method ensures the lemonade has a layered citrus flavor rather than just basic lemon juice sweetness. The recipe also suggests rolling lemons to maximize juice yield and avoiding too much bitter pith while peeling to maintain a clean citrus flavor.
This lemonade stores well in the refrigerator for up to a week, making it convenient for multiple servings or longer enjoyment. The recipe recommends reusing lemon leftovers in compost or garbage disposal for zero waste, and suggests honey can substitute sugar if desired to add an old-fashioned touch.
Ingredients
Lemonade Simple Syrup
- 1 cup water
- 1 cup granulated sugar
- lemon peel in strips, of 3 washed lemons
Lemonade
- 1 1/4 cup lemon juice freshly squeezed
- 1 cup simple syrup lemonade flavored
- 6 cups water cold
- ice
- lemon mint sprigs, for garnish, slices
Instructions
- Make the Lemonade Simple Syrup
- In a medium sized saucepan, heat sugar, 2 cups water and zest over medium heat. Bring to a lively simmer, not a boil, for about 8-10 minutes or until the syrup becomes a light yellow color from the zest. Turn off heat and let cool for about 10 to 15 minutes.
- Make the lemonade.
- In a large pitcher, add the lemon juice. Strain the syrup through a mesh sieve into the pitcher to catch zest. Pour the water into the pitcher. Taste for sweetness and tartness. Too sweet, add water. Not enough tartness, juice another lemon.
- Fill the rest of the pitcher with ice and chill until ready to serve or serve immediately with ice.
Notes
- Store lemonade covered in the fridge for up to one week for freshness.
- Roll lemons firmly before juicing to maximize juice extraction.
- Use a vegetable peeler carefully to avoid including bitter white pith from lemon peel in the syrup.
- Consider an electric juicer to speed up lemon juicing if desired.
- Leftover lemon scraps can be composted or used to clean garbage disposals.
- Honey can be used instead of sugar for a traditional taste variation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8cups
Amount Per Serving
Calories 201 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 201kcal | 10% |
| Carbohydrates | 53g | 18% |
| Protein | 1g | 2% |
| Sodium | 20mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 49g | 98% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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