Total Time
Prep 15 mins
Cook 0 mins

From the Inquirer Magazine of the Philadelphia Inquirer, August 1998. Unwaxed lemons would be ideal for this if you can find them.

Ingredients Nutrition


  1. Cut lemons in half lengthwise and slice thinly, as if for garnish.
  2. Mash them with the sugar and salt in a large, deep bowl or crock with an old-fashioned potato masher or heavy wooden spoon until the slices give up their juice, the sugar is dissolved and the juice is syrupy, about 5 minutes.
  3. Pour about half the lemon slices into a sieve over a bowl or pot, pressing the solids to release as much liquid as possible.
  4. Discard the solids and transfer the liquid to a serving pitcher.
  5. Repeat the process with the remaining lemons.
  6. Stir in the water until blended.
  7. Add ice cubes or chill, stirring just before serving over ice.


Most Helpful

This lemonade is perfect. Just the right balance of tart and sweet. I will never buy pre-made lemonade or lemonade concentrate again.

Saremca October 15, 2007

This is wonderful...indeed real lemonade... I LOVE lemonade. This was tart, tangy and sweet and nice and lemony. I cut it down to make a one person serving it was incredible. I will be making this often...thank you so much for sharing CulinaryQueen.

Baby Kato August 16, 2007

OUTSTANDING!!! I had been looking for a recipe for "real" lemonade to serve for a crowd and this one did the trick. I tripled the recipe and it was perfect. Just the right amount of sugar made this not too sweet and just right for our gathering. Thanks CQ!!

Sherrybeth July 18, 2007

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