Description
Master the art of the perfect large-batch lemonade with this professional, balanced recipe. By creating a smooth simple syrup first, you ensure that every glass of this gallon-sized batch is perfectly sweet and consistent. Using fresh-squeezed lemons rather than store-bought concentrates creates a vibrant, tart, and refreshing drink that is perfect for hot days or entertaining guests.
Ingredients
10–12 large fresh lemons
2 cups granulated sugar
1 gallon filtered water (divided)
Instructions
Combine 2 cups of sugar with 2 cups of water in a medium saucepan.
Heat over medium heat until sugar is fully dissolved to create a simple syrup.
Remove from stove and allow the syrup to cool to room temperature.
Roll lemons firmly to assist in juice extraction then slice in half.
Squeeze lemons to yield approximately 2 cups of juice.
Strain juice through a fine-mesh sieve to remove pulp and seeds.
Pour cooled simple syrup into a large one-gallon capacity pitcher.
Add the fresh lemon juice to the syrup.
Top with remaining filtered water and stir gently to combine.
Notes
Ensure lemons are room temperature before squeezing for better juice yield. Store in the refrigerator for up to 3 days. Adjust the sugar down by 1/2 cup if you prefer a more tart, less sweet lemonade.
- Prep Time: 15
- Cook Time: 5
- Category: Summer Desserts
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 8 ounces
- Calories: 95
- Sugar: 22g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg