Best Lemonade
How to make the Best Lemonade that tastes like seductive limoncello but without the alcohol. With a kiss of fresh mint, this lemonade recipe is not overly tart and is immensely refreshing. Pure bliss for lemon lovers on a hot summer’s day.
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The Best Lemonade with Juice and Peel
What makes this Homemade Lemonade, aka State Fair Lemonade, so amazing is the use of the lemon peel, juice and fresh mint. Using the lemon peel (minus the pith) adds in a bright and intense lemon flavor that is a pleasant contrast to tangy lemon juice. Additionally, fresh mint brings in a cool crispness to the lemonade that makes it incredibly refreshing.
It is important to note, this is not like traditional lemonades. The bottom line, if you love limoncello, you will adore this Lemonade.
Ingredients
- Large Lemons (total of 6)
- Granulated Sugar
- Fresh Mint
- Water
Dewaxing Store Bought Lemons
Many store bought lemons have a thin layer of wax sprayed onto the peel to give the lemons a shine and to make them more visually appealing. For many, it is unappealing to use the peel because of the wax. To remove follow either option below.
- Place lemons in a large heat safe bowl. Heat about 6 cups of water almost to simmering. Pour hot water over lemons and let sit for 5 minutes. Scrub each lemon under cold water using a clean sponge or vegetable brush.
- Place lemons in a colander. Bring approximately 6 cups of water to a boil. Slowly pour boiling water over lemons. Using a clean sponge or vegetable brush, scrub each lemon under cold water.
Note: Homegrown lemons do not need to have wax removed. They just need a good rinsing to remove dirt and debris.
How To Make
- Using a vegetable peeler, remove the lemon peel. Note: The xoxo vegetable peeler makes for easy removal of the zest in decent size strips while leaving the bitter pith behind. The pith is the white spongy part just below the zest.
- Place the lemon peel strips into a bowl or even better, a 8 cup glass measuring cup. Set the peeled lemons aside to use later.
- Add mint to the lemon peels.
- Pour sugar over lemon peels and mint. Stir, cover and let sit for at least 12 hours. Note: The sugar will pull the oils out of the lemon peel and mint, giving this lemonade the quality that is similar to limoncello.
- After the 12 hours transfer the lemon peel mixture to a saucepan and cover with 2 cups of fresh cool water. Place the pan over medium/high heat and cook just until the sugar is dissolved.
- Strain the lemon peel mixture using a fine mesh colander to remove the peel and mint. Let sit to cool to room temperature, about 1 hour.
- Squeeze the peeled lemons and add the juice to the lemon mixture in addittion to 3 more cups of cool water.
- Cover and let chill. Serve over ice and garnish with lemon slices and fresh mint.
Variations
- For the remaining 3 cups of cool water use sparkling water in its place for a refreshing sparkling lemonade.
- Muddled strawberries, blackberries or raspberries would be delicious with this Lemonade. To create, wash and add the desired amount of berries to the bottom of a tall glass. Using a muddler, press down firmly on the berries to break them apart. Add ice to the glass and fill with chilled lemonade.
- Make a creamy icy lemonade by blending heavy cream, ice and a more concentrated version of this lemonade. To do this, do not add the remaining 3 cups of water to the strained lemon syrup. Blend the chilled lemon and mint syrup with about 1 1/2 cups of heavy cream and 3 cups of ice.
- Combine Iced Tea with this lemonade for refreshing summer beverage.
Frequently Asked Questions
What is the best type of lemon to use for homemade lemonade?
This is such a great question as there are actually many different varieties of lemons. The simplest answer, the lemons from the grocery store are perfectly fine. However, if you are fortunate to have a choice Lisbon, Eureka, Villafranca or Sorrento lemons are all wonderful options.
How do I transport this lemonade once it has been made?
I absolutely adore my Mason Jar with a handle and a lid. I use this jar for fresh squeezed juice and it is perfect for transporting this lemonade.
Can I add alcohol to this lemonade?
The most popular alcohol to add to lemonade is vodka. However, many people also enjoy gin, rum, whiskey or tequila. A delicious pro tip is to freeze the alcohol before adding to keep the drink icy cold.
Can I use bottled lemon juice for this recipe?
The main component of flavor for this recipe is the lemon peels. Because of this, I do not recommend to use bottled lemon juice.
How long will this lemonade last in the refrigerator?
This Best Lemonade recipe will stay fresh for approximately 5-7 days. Ideally use within 3-4 days for optimal freshness.
More Luscious Lemon Recipes
Creamy Lemon Tahini Salad Dressing
Best Lemonade
Ingredients
- 6 large lemons *see Note #1 below
- 1 sprig fresh mint *see Note #2 below
- 1 1/4 cups granulated sugar
- 5 cups water
Instructions
- Using a vegetable peeler, remove the lemon peel leaving as much of the pith (white spongy part of the peel) behind. See Note #3 below.
- Place the lemon peel strips into a bowl and set the whole lemons aside to use later. See Note #4 below.
- Add mint and sugar to the lemon peels. Stir well.Cover and let the lemon peels sit with the sugar for at least 12 hours. See Note #5 below.
- After the 12 hours transfer the lemon peel mixture to a saucepan and cover with 2 cups of fresh cool water. Place the pan over medium/high heat and cook just until the sugar is dissolved. See Note #6 below.
- Strain the lemon peel mixture using a fine mesh colander to remove the peel and mint. Let sit to cool to room temperature, about 1 hour.
- Squeeze the peeled lemons and add the juice to the lemon mixture in addittion to 3 more cups of cool water.
- Cover and let chill. Serve over ice and garnish with lemon slices and fresh mint.
Notes
- Place lemons in a large heat safe bowl. Heat about 6 cups of water almost to simmering. Pour hot water over lemons and let sit for 5 minutes. Scrub each lemon under cold water using a clean sponge or vegetable brush.
- Place lemons in a colander. Bring approximately 6 cups of water to a boil. Slowly pour boiling water over lemons. Using a clean sponge or vegetable brush, scrub each lemon under cold water.
