Zitronenlimonade (lemonade)
Units
Temperature
Servings
Ingredients
Lemonade
- 100 g sugar rounded
- 100 ml water, for the syrup rounded
- 200 ml fresh lemon juice, about 5 to 6 lemons rounded
- 900 ml cold water or sparkling water rounded
- to taste ice cubes, for serving rounded
Method
Method
- Roll the lemons firmly on the counter under your palm before juicing, then juice them.
- Combine the sugar and water in a small pot. Bring to a simmer, stirring, until fully dissolved and clear, about 2 minutes. Let cool.
- Combine the cooled syrup, lemon juice and cold or sparkling water in a jug. Stir to combine.
- Serve over ice, adjusting the ratio of syrup to water and lemon juice to taste.
Notes
- Make a syrup rather than stirring sugar into cold liquid. Sugar dissolves fully and evenly in warm syrup; stirred directly into cold water, much of it settles undissolved at the bottom of the jug no matter how long you stir.
- Roll the lemons before juicing. This breaks down the membranes inside without damaging the fruit, releasing noticeably more juice than juicing them cold and unrolled.
- Taste and adjust before serving fully mixed. Lemon acidity varies a lot between fruit, so the syrup-to-juice-to-water ratio here is a starting point, not a fixed rule.
- It keeps for 3 days in the fridge, though it’s best made fresh if using sparkling water, since it goes flat.
Ingredient substitutions
- A few mint leaves muddled in add a fresh note.
- A splash of the elderflower syrup from this collection turns this into an elderflower lemonade.
- Sparkling water in place of still water gives a fizzier drink.