Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 6
Syrup
Drink
Equipment
Saucepan; spoon; citrus juicer; jug; sieve.
Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.
Steps
Make syrup · About 5 min
- Heat 100 g sugar, 150 ml water in a small saucepan for 3–5 minutes, stirring.
Check: Sugar is fully dissolved; a long boil is unnecessary.
Cool and mix · About 10 min
- Cool syrup briefly. Mix with 180 ml fresh lemon juice and 850 ml cold water in a jug.
Chill · About 30 min
- Refrigerate for at least 30 minutes. Stir before serving.
Check: Taste cold; add a little extra water if too strong.
Tips
- Strain seeds from fresh juice.
- Sweetness varies with the lemons.
Substitutions
- Use lime juice for limeade.
- Use sparkling water added shortly before serving.
Storage
- Get perishable Lemonade into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Lemonade within two days, keeping it covered at 4°C / 40°F or colder.
- Bring cooked Lemonade to 74°C / 165°F, stirring or turning it for even heating. When Lemonade is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
Make ahead
- Make syrup one day ahead and refrigerate.
- Squeeze lemons ahead; keep juice covered and cold.
FAQ
Can I reduce sugar?
Yes. Reduce it to taste; it affects sweetness rather than setting the drink.
Why heat the sugar?
It dissolves more easily in a small hot-water syrup.
Can I freeze lemonade?
Freeze portions in an ice-cube tray for up to one month.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
