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Snack

Fresh-Squeezed Lemonade

Real lemons, sugar dissolved into a quick syrup so it never sits gritty at the bottom, and cold water. Easy to make less sweet, or pink with berries.

⏱ 50 min (15 min prep, 5 min cooking, 30 min waiting) 🍽 Serves 8 · 1 cup kid friendlymake aheadfreezer friendly vegetarianvegangluten freedairy free

In our collection Fourth of July and summer cookouts: menu and shopping list β†’

πŸ“… Add to my plan

None of the nine major allergens are in the usual versions of these ingredients. Check labels anyway; brands differ.

Ingredients

Make 8 servings
  • 1 cup Granulated sugar
  • 1 cup Water, for the syrup
  • 8 Lemon, juiced, for about 1Β½ cups juice (or 1Β½ cups bottled lemon juice)
  • 5 cup Water, cold
  • 1 Lemon, sliced, for the pitcher (optional)

Nutrition

Nutrition coming: the USDA numbers for these ingredients are being added.

Steps

You’ll need: citrus juicer or reamer, small saucepan, large pitcher, fine strainer.

  1. Heat the sugar and 1 cup water, stirring, just until the sugar dissolves. Let the syrup cool.
  2. Roll the lemons on the counter, cut them in half and squeeze; strain out the seeds.
  3. Stir the syrup, lemon juice and cold water together in a pitcher. Taste and add more water if it’s too tart or sweet. Chill and serve over ice with lemon slices.
Make aheadKeeps 5 days in the refrigerator. Make the syrup up to 2 weeks ahead.
❄️ FreezerFreeze in ice-cube trays to cool drinks without watering them down.
πŸ§’ With kidsKids love squeezing the lemons and stirring the pitcher.
Less sweet swapStart with β…” cup sugar.
Pink swapBlend 1 cup strawberries or raspberries with a little of the water, strain, and stir it in.

Goes well with

πŸ‰ Watermelon Agua FrescaπŸ‡ΊπŸ‡Έ Flag Sheet Cake with Berries

An original Teddy Rook Book recipe, written for our Fourth of July and summer cookout collection; safety steps follow USDA. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.