The Best Lemonade

READY IN: 30mins
Recipe by Just Janie

I found this recipe many years ago in a magazine. The page is so worn that I thought I had better post it here so I can preserve it. It's worth the effort. A Special summer drink that I think you will enjoy. Company perfect!

Top Review by wicked cook 46

I found I needed a bit more sugar and a little less water. But that is all personal preference. This is really a neat way to have lemonade. I did cut back on the zest since I find if the lemonade is not dranlk quickly it gets a bit bitter from the zest. I really like how I can just take out the base and make a glass at a time Made for PAC Fall 2009

Ingredients Nutrition

  • 8 -10 lemons, thin skinned, at room temp
  • 1 12 cups sugar
  • 1 12 cups very hot water
  • 1 tablespoon lemon peel, finely grated** Use care to only grate the yellow outer skin. The white membrane underneath is very


  1. Finely grate or use a zester, lemons to get 1 Tbs of peel. Roll room temperature lemons firmly on hard surface to soften slightly. This will break down the membranes and produce more juice. Squeeze lemons to get 1 1/2 cups juice.
  2. In one quart pitcher stir together the sugar, hot water and peel. Stir until sugar is dissolved. Add lemon juice and chill thoroughly.
  3. To make serving, pour 1/4 cup of this syrup over ice cubes in 12 oz glass. Stir in 3/4 cups cold water. Garnish with thin lemon slices.
  4. Syrup can be refrigerated for 1 week in tightly closed jar.
  5. Time to make does not include chilling time.

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