Classic Fresh-Squeezed Lemonade
Inspired by techniques from NYT Cooking and America's Test Kitchen.
Lemon slices are mashed with sugar, dissolved in hot water, then mixed with fresh lemon juice and cold water, strained and chilled.
None of the 14 major EU allergens. Always check the labels of the products you use.
Method
- 1
Mash. Put the lemon slices and sugar in the bowl and mash with the potato masher for about 1 minute, until the slices release their juice and oil and the sugar looks wet.
- 2
Dissolve. Pour in the hot water and stir until the sugar has completely dissolved.
- 3
Mix and strain. Add the lemon juice and cold water, stir, then strain through the sieve into the pitcher, pressing on the slices. Discard them.
- 4
Chill. Refrigerate for at least 30 minutes, until cold.
- 5
Serve. Add fresh lemon rounds to the pitcher and pour over plenty of ice.
Storage
Keeps covered in the fridge for up to 3 days; stir before pouring. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- large bowl
- potato masher
- citrus juicer
- fine sieve
- large pitcher
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 102 kcal |
| Protein | 0.3 g |
| Carbohydrate | 27.1 g |
| of which sugars | 24.6 g |
| of which free sugars | 24.3 g |
| Fat | 0.1 g |
| of which saturates | 0 g |
| Fibre | 0.4 g |
| Salt | 0 g |
Protein per 100 kcal
0.3 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
