Rating: 5 stars
95 Ratings
  • 5 star values: 85
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 1

I'm very excited to be showing you how to make 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.

Recipe Summary

prep:
15 mins
cook:
5 mins
additional:
4 hrs 25 mins
total:
4 hrs 45 mins
Servings:
6
Yield:
1 1/2 quarts
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Wash lemons and peel off all the zest using a vegetable peeler. Set peeled lemons aside. Add the 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.n

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  • Bring water to a boil in a pot over high heat; turn off heat and pour in the lemon-sugar mixture. Stir and let sit until the sugar is completely dissolved, about 5 minutes.n

  • Pour through a mesh strainer back into the same bowl and discard the zest. Let cool to room temperature, 20 to 30 minutes.n

  • Cut the lemons in half and squeeze into the bowl. Pour lemonade into a serving pitcher. Wrap in plastic wrap and chill thoroughly before serving over ice, at least 2 hours.n

Chef's Notes:

If your lemons feel waxy, give them a good scrub under hot water before using.

Feel free to adjust amounts of lemon juice and sugar.

Nutrition Facts

183 calories; protein 1.3g; carbohydrates 53.2g; fat 0.3g; sodium 9.2mg. Full Nutrition
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