📝 About This Recipe
This isn't your average roadside stand refreshment; it is a sophisticated balance of bright acidity and silky sweetness. By crafting a zest-infused simple syrup, we extract the essential oils of the lemon to create a deeper, more aromatic citrus profile. Perfectly chilled and crystal clear, this lemonade represents the quintessential taste of summer in a glass.
🥗 Ingredients
The Citrus Base
- 8-10 pieces Fresh Lemons (Eureka or Lisbon varieties, at room temperature for better juicing)
- 1 piece Meyer Lemon (Optional, for a floral sweetness)
The Infused Simple Syrup
- 1.5 cups Granulated Sugar (Extra fine works best)
- 1.5 cups Filtered Water (For the syrup base)
- 2 tablespoons Lemon Zest (Wide strips removed with a vegetable peeler)
- 1 pinch Sea Salt (To brighten the flavors)
Dilution and Finishing
- 4-5 cups Cold Filtered Water (Adjust to your preferred strength)
- 4 cups Ice Cubes (Made from filtered water to avoid off-flavors)
Garnish and Aromatics
- 4-5 pieces Fresh Mint Sprigs (Slapped to release oils)
- 6 pieces Lemon Slices (Thinly wheels for the pitcher)
- 1/4 cup Fresh Raspberries (Optional, for a pop of color)
👨🍳 Instructions
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1
Thoroughly wash and scrub your lemons under warm water to remove any wax or debris from the skins.
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2
Using a vegetable peeler, remove the zest from two of the lemons in long, wide strips, being careful to avoid the bitter white pith.
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3
In a small saucepan over medium heat, combine 1.5 cups of sugar, 1.5 cups of filtered water, and the lemon zest strips.
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4
Bring the mixture to a gentle simmer, stirring occasionally until the sugar is completely dissolved and the liquid is clear.
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5
Once simmering, remove from heat and add a pinch of sea salt. Let the syrup steep for at least 15 minutes to allow the lemon oils to infuse.
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6
While the syrup cools, roll the remaining lemons firmly against your countertop with the palm of your hand to break the juice membranes.
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7
Halve the lemons and juice them using a citrus press or reamer until you have approximately 1.5 to 2 cups of fresh juice.
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8
Strain the fresh lemon juice through a fine-mesh sieve into a large glass pitcher to remove seeds and excess pulp for a smooth mouthfeel.
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9
Strain the cooled simple syrup into the pitcher with the lemon juice, discarding the spent zest strips.
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10
Add 4 cups of cold filtered water to the pitcher and stir vigorously with a long-handled spoon to combine.
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11
Taste the concentrate. If it is too tart, add the remaining cup of water; if it is perfect, leave as is, keeping in mind that ice will dilute it further.
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12
Add the thin lemon wheels and a handful of ice to the pitcher to chill the beverage immediately.
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13
For individual servings, fill highball glasses with fresh ice and pour the lemonade over the top.
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14
Garnish each glass with a slapped mint sprig and a few raspberries for a stunning, professional presentation.
💡 Chef's Tips
Always use room temperature lemons; they yield significantly more juice than cold ones. Don't skip the simple syrup infusion—the oils in the zest provide a complex 'lemon-candy' aroma that juice alone cannot provide. Use filtered water for both the syrup and the dilution to ensure no chlorine taste interferes with the citrus. If you prefer a 'Cloudy Lemonade,' whisk in a tablespoon of the fine pulp back into the pitcher after straining. To avoid a watered-down drink, make 'lemonade ice cubes' by freezing a small batch of the mixture in trays to use for serving.
🍽️ Serving Suggestions
Pair with a classic Lobster Roll or shrimp cocktail for a coastal summer lunch. Serve alongside spicy Nashville Hot Chicken to cut through the heat and grease. Complement a fresh Caprese salad with balsamic glaze for a light, vegetarian pairing. Mix 3 parts lemonade with 1 part sparkling water or club soda for a refreshing 'Lemonade Spritz'. Add a splash of premium vodka or gin for a sophisticated adult garden party cocktail.