A deeply ingrained love of lemonade starts in childhood. Something about scrawling “Lemonade” on a poster board, throwing together a makeshift stand, and pestering each passing car to buy a cup of hand-squeezed lemonade carves out a special place in our hearts for this beverage. There’s nothing like sipping lip-pursing, icy-cool lemonade -- preferably through a striped straw -- to bring back memories of carefree afternoons and summer sunshine.
More: Your other childhood favorites, all grown up.
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In this video, our editor Kenzi shares a trick for the ultimate glass of tart, sweet lemonade. The secret comes before the lemons are even juiced. By rubbing whole lemons in raw cane sugar, you'll release the fragrant juices of their skins and perfume the sugar with a lemon scent. Then, use that same sugar as a sweetener to infuse the whole drink with an intense lemon flavor.
Video shot and produced by Todd Coleman.
What's your favorite way to make lemonade? Let us know in the comments!
Written by: Sarah Jampel
Popular on Food52
82 Comments
robyn A.
January 8, 2014
nothing scientific, other than what i have read about microwaves kill off nutrients and we are working with a RAW product that is full of delicate enzymes that are destroyed by heat. So whenever something is raw I like to get all the benefits of the raw food. Because I eat totally organic I never use a microwave to reheat anything, I guess I am a food purist and I prefer fire to heat food with fire not microwaves!
Cooks O.
January 7, 2014
To get more juice out of the lemon, put your lemon some time in the microwave!!
Laura G.
January 2, 2014
me,i make a much better lemonade...i cook the lemon peel in water with sugar and aroma is just -wow.....and i put honey and sugar...and in the end i put a little peppermint....
JulieBee
September 30, 2013
I've made this a few times as a lemon syrup, instead of a lemonade, by going light on the water,and I use it to sweeten ice tea. It's delish!
Dana S.
September 30, 2013
Easily the best lemonade I've ever had, using this recipe. So glad I found it here.
sswan
September 21, 2013
So did anyone ever get the recipe? In general, how much of what kind of sugar, these lemons looked like Eureka. How much water? How many lemons?
heyadelaide
August 9, 2013
the ratio that I always use for lemonade is 1:1:5. 1 part L lemon juice, 1 part sugar, 5 parts water. this has always made the most delicious lemonade, it is on the tart side so you can add more sugar to taste b ut it's a good starting point
ashk
August 9, 2013
I did this and it made a mess, but I didn't notice that the lemonade was any better.
DPagano
July 30, 2013
what are the measurements?
SkiGrrl
July 30, 2013
It all depends on how much lemonade you want to make! (Also - on what size lemons you've got!) The last time I did this I used about 8 large lemons and 1 cup of light cane sugar. I tend to make a very strong batch and then lighten it to taste.
SkiGrrl
July 30, 2013
For those doing the lemon-rolling routine: use a microwave-safe oblong dish, put a layer of rough sugar on the bottom. Put lemons on top of sugar, zap for 10 seconds. Remove from microwave, take lemons out of dish, add more sugar, then roll each lemon in the sugar one at a time. You get the easily released oils/juices from zapping, but haven't lost any to the microwave. Then you get all the benefits of sugaring the rinds and rolling the lemons. Then slice thinly and muddle or just juice them.
Celia B.
July 30, 2013
I was in the Middle East recently (Egypt and Jordan). I fell in love with a drink that was called lemon mint. Add a big handful of finely chopped mint leaves to your lemonade -- very refreshing. Since I've been back I've made several pitchers and in one I used half and half lime and lemon juice.
SaucyCuisine
July 19, 2013
I've made a couple of batches this week. The first was so good that everyone wanted more. I thinly peeled the limes and mixed them with the sugar to extract the lime oil. So refreshing.
Joy H.
July 19, 2013
I've been making this all week with vanilla sugar and just tried it with mint, too! http://the-cooking-of-joy.blogspot.com/2013/07/vanilla-sugar-lemonade-and-mint.html
Cheri
July 13, 2013
I add crushed mint leaves to my lemonade. I've used various mixes of spearmint, pineapple mint, citrus mint, and pineapple sage. Makes a "fruity" tasting drink.
laurelei235
July 10, 2013
In one of Marcia Adam's books, she has an Amish recipe for lemonade. Zest the lemons with a vegetable peeler (no pith, please), and muddle (pound) with the sugar. Then add the juice and water. Pretty yummy.
robyn A.
July 10, 2013
what you are missing is the point of the video it was about am idea~an interesting new step to make lemonade the measurements are not the point different sugars are sweeter than others,some lemons have more juice than others.
Missy K.
July 10, 2013
Lovely video ... I just wrote a story about Lemonade. Now I need to make some. Great idea to infuse the sugar with the lemon scent. Thanks!
JulieBee
July 10, 2013
This video is gorgeous but I can't find the actual recipe for measurements...am I missing something?
robyn A.
July 10, 2013
Lovely video! We are all good cook on this site, so lets be nice of course we use organic everything! Of course we all can decide what proportions of water, sugar and lemons. The advice she gave was great, rubbing the lemon skin in sugar was a great tip. thanks for sharing!
walkie74
July 8, 2013
Wonder if this will work with artificial sweeteners? I don't know if Splenda is abrasive enough to get the peel roughened up. Maybe I could use a microplane and add the zest to the sweetener, then make a simple syrup and strain?
Lindsay C.
July 8, 2013
YUM. I have been craving lemonade on the daily this summer. Thank you for this lovely video!
soleilnyc
July 8, 2013
You guys may have shot yourselves in the foot with this title. "The Best Lemonade You've Ever Had" is a pretty absolute thing to be claiming when what you mean is "Better Lemonade Than The Way You'd Always Done It But Using Your Own Recipe". It doesn't come across as a tip, it comes across as a promise and, as users of Food52, we have come to expect details and explanations. Chalk it up to raised expectations.
Loren J.
July 8, 2013
Great Video..love the music and preferred to have the ingredients as an option.
SaucyCuisine
July 8, 2013
Here's a LOL (Lemon. Orange, Lime) Lemonade with a citrus twist. The lemon oil in the peels enhances the lemon flavor.
http://www.saucycuisine.com/2011/03/09/beverage/lol-lemonade
http://www.saucycuisine.com/2011/03/09/beverage/lol-lemonade
Layne
July 7, 2013
Adding the lemon peel won't give you the same result because you are adding the bitter pith when addin the peel. Shortcuts can ruin a recipe.
DonnaHallelujah
July 8, 2013
No Layne, I don't add the white, I just thinly take off the peel of the fruit. I would never ruin a recipe. :) I've been cooking for over 50 years and am from a long line of great cooks and restauranteurs.
Layne
July 8, 2013
So you meant the "zest" and not the "peel" as you stated? You learn something new every day, eh?
DonnaHallelujah
July 7, 2013
I just add lemon peel to my pitcher of lemonade with the juice from the lemons and let it sit and get wonderful. Same result, less work. LOL Motto!
motto
July 7, 2013
Oi...the kvetshn instead of makin lemonade...just go play with the sugar and lemons already
Elaine S.
July 7, 2013
The simplest recipe of all is: 1 part lemon juice, 1 part sugar and 4 parts water.
patricia M.
July 8, 2013
THANK YOU THE MOST INFORMATIVE PART OF THE RECIPE, ALTHOUGH THE RUBBING OF THE LEMONS IN THE SUGAR WAS NOT BAD
Cdel
July 7, 2013
Try mixing your cup of lemon with some rhubarb juice (3-4 stalks with 2C water, 1/2 sugar or more depending on taste. simmer for 20 min. and strain juice through cheese cloth). Add more sweetner if you like, 2 cups seltzer and enjoy a great new lemonade. Great alternative to gin and tonic and a good way to use up plentiful rhubarb from your garden.
John K.
July 7, 2013
This is supposed to be a recipe for lemonade but it doesn't have any quantities?
If this happens again, I'm saying bye-bye.
If this happens again, I'm saying bye-bye.
Emma W.
July 7, 2013
It's meant to be a tip for your favorite lemonade recipe -- to rub the outside peel in sugar and then apply that to whatever proportions you like best!
Emma W.
July 7, 2013
You can see, though, exactly what we did in the comments below. 1 part water to 1 part sugar for the simple syrup, and then 1 part simple syrup to 1 part lemon juice (with added water to taste).
tastysweet
July 7, 2013
I read below but would still prefer proportions. I normally use 1 Cup Leon juice with 3/4 c sugar to 1/3 c water(simple syrup). Then 3 cups cold water. Then I can alter that if need be. Would like your proportions that you used exactly for this video.
tastysweet
July 7, 2013
Where is the actual recipe for this? Am I missing it somewhere?
Emma W.
July 7, 2013
Not missing it! It's meant to be just a tip -- to rub the outside peel of the lemon in sugar -- applied to whatever lemonade recipe you like best!
jan
July 7, 2013
My Somali friends make an entire blender carafe full of lemonade with one lemon because they blend it up and then add water and sugar. Pour over ice = Very delicious (and takes way fewer lemons).
jan
July 7, 2013
Obviously, this recipe is only for organic lemons. That's the kind we're all supposed to be using anyway.
Joan -.
July 7, 2013
Nice. The same effect as using lemon zest without the little bits floating in the lemonade. I'll make the concentrate to keep in the refrigerator to mix with still or sparkling water as the afternoon progresses.
Thanks.
Thanks.
gina G.
July 7, 2013
As sold at the Brattleboro Vermont farmers market on Saturdays -- forget the simple syrup, forget the gritty raw sugar, forget the honey that gets hard to stir in an iced drink.
Sweeten with maple syrup. Just put a pitcher on the table. A sprig of freshly picked mint or lemon verbena is nice.
Sweeten with maple syrup. Just put a pitcher on the table. A sprig of freshly picked mint or lemon verbena is nice.
Frances P.
July 6, 2013
Made it using visual proportions - chopped my ice up in a blender - poured the cooled simple sugar/lemon mixture into the blender (of chopped ice) and then into the pitcher. Must drink it with a straw. It tastes best that way. Yes it was simply amazing to enjoy on a hot, hot day. Great video. I made it immediately after watching. Enjoyed the music too!
Frances P.
July 6, 2013
Are the lemons washed first and if so does it effect the oils releasing and why raw cane sugar - just curious. Thanks.
Jnehama
July 7, 2013
I use Organic lemons and I wash them. Here are the amounts:
INGREDIENTS
10 - 12 medium lemons, scrubbed well, halved pole to pole, all halves sliced thin
1 1/4cups granulated sugar
pinch table salt (optional)
5cups water (cold)
INSTRUCTIONS
Mash lemons and sugar (and salt, if using) in large, deep bowl or saucepan with potato masher or wooden spoon until lemon slices give up their juice, sugar is dissolved, and juice is thickened to syrup consistency, about 4 minutes. Pour half the lemon slices and syrup through large sieve over bowl or saucepan; press on solids with masher or back of wooden spoon to release as much liquid as possible. Discard solids; transfer liquid to serving pitcher. Repeat process with remaining lemon slices. Stir in water until blended. Chill well and stir to blend before serving, over ice if desired.
INGREDIENTS
10 - 12 medium lemons, scrubbed well, halved pole to pole, all halves sliced thin
1 1/4cups granulated sugar
pinch table salt (optional)
5cups water (cold)
INSTRUCTIONS
Mash lemons and sugar (and salt, if using) in large, deep bowl or saucepan with potato masher or wooden spoon until lemon slices give up their juice, sugar is dissolved, and juice is thickened to syrup consistency, about 4 minutes. Pour half the lemon slices and syrup through large sieve over bowl or saucepan; press on solids with masher or back of wooden spoon to release as much liquid as possible. Discard solids; transfer liquid to serving pitcher. Repeat process with remaining lemon slices. Stir in water until blended. Chill well and stir to blend before serving, over ice if desired.
Jnehama
July 5, 2013
There's a great Cooks Illustrated Lemonade Recipe that uses the same idea. You slice all the Lemons very thin and combine them with the sugar. Let them macerated for 10-15minutes and mash with a potato masher. Pour off all the sweetened lemon juice and dilute 1:1 with cold water and pour over ice. Really spectacular. Search their site for exact amounts.
Christopher B.
July 5, 2013
So if I understand correctly, one part perfumed sugar/one part hot water for the simple syrup, then after you have the simple syrup it's one part simple syrup/one part lemon juice?
Ann-Marie D.
July 3, 2013
Is it possible to get more precise proportions - how much sugar in the simple syrup, water, etc?
Barb C.
July 3, 2013
I zap citrus fruits in the microwave for 10-20 seconds before I juice them. It results in almost 2x the juice you'd normally get and releases the oils from the skin a bit. I'd do that before rubbing the sugar and rolling the lemons.
chairmanhu
July 3, 2013
This is similar to oleo-saccharum per David Wondrich. http://drinks.seriouseats.com/2011/09/cocktail-101-how-to-make-oleo-saccharum-lemon-oli-for-punch-wondrich.html
sygyzy
July 3, 2013
Or, you can grate the lemon peel into the pot with the sugar and water, dissolve the sugar, and let it steep (cool down) then strain.
OmniumGatherum
July 3, 2013
proportions please...
Kenzi W.
July 3, 2013
This trick (rubbing cane sugar on the outside of your lemons) can be applied to your favorite lemonade recipe, whatever the proportions! That's the beauty of it. Here, though, our simple syrup was 1:1 (perfumed sugar:water), and then we added equal parts lemon juice to the syrup. After that, we just added water to taste.
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