Fresh Squeezed Lemonade

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This Fresh Squeezed Lemonade is the best lemonade recipe you will ever need. Made with just 3 ingredients, it is simple, refreshing, and perfect for hot summer days. You can make the lemonade concentrate and use it to create a single serving or make a big batch in a pitcher for potluck, party, or simply to enjoy it at home.

5 from 1 vote

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Prep Time 10

Cook Time 5

Total Time 15

Course Beverage

Cuisine American

Servings

Calories 100 kcal

Equipment

Ingredients

▢ ½ cup freshly squeezed lemon juice 4-5 lemons
▢ 1 cup granulated white sugar
▢ 1 cup water
▢ ½ teaspoon salt
▢ Lemon zest from 1-2 lemons, optional
▢ 5-6 cups water to make the lemonade pitcher
▢ 2 cups ice to make the lemonade pitcher

Instructions

Prep the lemons

Wash the lemons and use one of the 3 methods to warm them up to get the most juice out of them.
Method 1 - Soak your washed lemons in a bowl of hot water for 30 mins. Replace the water if needed when it gets cold.
Method 2 - Put the whole lemon in the microwave on a plate or paper towel and heat for 10-30 seconds until it is warm. This is probably the fastest way and best one in my opinion.
Method 3 - Place the lemon on the countertop or cutting board and your palm on top of it. With gentle pressure roll it for a few seconds (30-40 seconds).
Cut each lemon into half and juice the lemons. I just use my lemon squeezer to do this. You can also use a lemon juicer for the same.

Making Instant Pot Lemonade Concentrate

In the Instant Pot stainless steel insert, add 1 cup of water, 1 cup of sugar, and the zest of 1-2 lemons (optional). Mix well.
Close the lid with a vent in the sealing position. Press Manual (or pressure cook) and cook for 1 minute at high pressure.
Once the cooking completes, allow the steam to release naturally, i.e. the vent to drop. Or do a quick release (manual release of steam) after 5 mins. Cool lemon simple syrup completely.
Stir in the lemon juice and salt to the cooled simple syrup. Mix well.
Using a mesh sieve, strain it into a clean glass jar. This is your lemonade concentrate or lemonade syrup. Store it refrigerated and either make a single serving or a full pitcher out of it.

Making Lemonade Concentrate on Stove top

To make simple syrup on the stovetop, add water, sugar and zest of 1-2 lemons (optional) to a pot. Mix well. Cook the syrup on medium heat until the sugar is completely dissolved, stirring intermittently.
Add lemon juice and salt to the cooled simple syrup. Mix well.
Using a mesh sieve, strain it into a clean glass jar. This is your lemonade concentrate or lemon syrup. Store it refrigerated and either make a single serving or a full pitcher out of it.

Making Pitcher of Lemonade

In a Pitcher, add ice, lemonade concentrate, lemon slices, and water. Mix to combine. Fresh Squeezed Lemonade is ready to serve!!
Serve it chilled garnished with some lemon slices and mint leaves. Add some ice cubes for that extra chill. Enjoy!!

Making a Single Serving Glass of Lemonade

In a 10-12 oz glass, add ice, lemonade concentrate (2-4 tablespoons, adjust to taste), and top it with water or sparkling water. Mix to combine. taste and adjust lemonade concentrate accordingly. Serve chilled garnished with lemon slices and mint leaves.

Video

Notes

Pick fresh juicy lemons preferably bright yellow ones with thin skin. Pick the heavier ones as they are more succulent.

Use freshly squeezed lemon juice and juice it just before making the lemonade. Don’t buy bottled lemon juice, it doesn’t give the lemonade the same taste as freshly squeezed lemon juice.

To get more juice out of a lemon, warm it before juicing it either using the microwave or soaking it in hot water, or rolling it on the countertop. Warm lemon is key to getting more juice.

The tartness of lemons can vary so adjust the sweetness and water content to your taste. The above ratio of lemon to sugar and water works perfectly for us. If you prefer tart lemonade, reduce sugar to ½ cup.

You can make the simple syrup on the stovetop or in the Instant Pot (my preferred way). You can add the lemon juice to the Instant pot and then pressure cook it to make the lemonade syrup. I don't like pressure cooking the lemon juice as it gives the lemonade a different sort of bitter taste so I prefer cooking the simple syrup first and then adding the lemon juice.

Lemonade tastes best when served chilled so keep it refrigerated.

This recipe can be easily doubled or tripled.

Nutrition

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