- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 205 kcal
Quick summary
“Classic cold lemonade made with natural juice extracted from fresh lemons, patiently dissolved with sugar and completed with very cold water and ice cubes. A traditional drink with an exact balance between citrus acidity and sweetness, finished with mint.”
What you need to know
- Dissolving the sugar directly in the pure lemon juice before adding the cold water ensures uniform incorporation without granules.
- Squeezing the lemons without pressing the peel excessively prevents the bitter oil from the peel from contaminating the drink.
- The addition of abundant ice balances the juice concentration as it melts slowly in the serving glasses.
Ingredients
Main
- 4 medium lemons
- 1 cup of sugar (or to taste)
- 4 cups of cold water
- Ice to taste
- Mint leaves (optional, for garnish)
Instructions
Principal
- Start by washing the lemons well under running water.
- With a juicer, extract the juice from the lemons and set aside.
- In a jar, add the lemon juice and the sugar.
- Mix well until the sugar dissolves completely.
- Add the ice water to the lemon mixture.
- Taste and adjust the sweetness as desired, adding more sugar if necessary.
- Add ice to the pitcher or glasses.
- Decorate with mint leaves, if desired, and serve immediately.
Chef's tips
- Pass the lemon juice through a sieve to retain pits and thick fibers before pouring into the glass jar.
- Stir vigorously with a long-handled spoon until all the sugar crystals disappear from the bottom of the container.
- Add mint leaves lightly crushed between your hands when serving to release a fresh herbal scent.
Variations
- Add two tablespoons of currant syrup or strawberry juice to produce the classic pink lemonade.
- Add thin slices of fresh ginger in the jar for a thermogenic drink with aromatic heat at the end.
- Mix half a cup of strained passion fruit juice into the lemonade to create a tropical, alcohol-free citrus cocktail.
Substitutions
- Refined sugar can be swapped for simple sugar syrup, demerara sugar, or sucralose sweetener to taste.
- The common medium lemons (taiti) can be replaced with Sicilian lemon for a lemonade with a more subtle and floral acidity.
- Chilled filtered water can be swapped for sparkling water to produce a refreshing lemonade soda.
How to store
Keep the lemonade without the ice cubes in a closed pitcher in the refrigerator for up to 24 hours. Avoid storing for longer so that the natural acidity of the lemon does not oxidize and alter the fresh flavor of the preparation.
Can it be frozen?
It is not indicated to freeze ready-made lemonade already diluted with water. It is recommended to freeze the squeezed lemon juice with sugar in ice cube trays for up to 3 months, just dissolving the cubes in cold water at the time.
What to serve with
It pairs with Brazilian barbecue, hot ham or cheese sandwiches, light pasta with olive oil, and fried snacks like coxinhas and empadas.
Frequently asked questions
How to prevent the sugar from accumulating at the bottom of the glass?
Dissolve the sugar first in the pure lemon juice at room temperature before adding the cold water and ice.
Can I blend the whole lemon with the peel in the blender?
It can be used for Swiss lemonade, but it must be blended quickly and strained immediately so that the oils from the peel do not make the drink bitter.
Why does lemonade sometimes turn bitter after a while in the pitcher?
This happens when seeds are crushed along with the juice or when lemon slices with the white part are submerged for too long.
What is the ideal ratio of lemon to water in this recipe?
The ratio of 4 medium lemons to 4 cups of water (about 1 liter) generates a balanced juice at the ideal concentration to drink with ice.
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