Drinks · The home kitchen
Lemonade
Good lemonade depends on balance: enough lemon to taste bright, enough sugar to soften its sharpness and enough water to make it easy to drink. This home recipe gives a measured starting point and dissolves the sugar into a simple syrup so every glass tastes consistent. Freshly squeezed juice brings a different aroma from bottled concentrate, so use it when possible. Lemon varieties and ripeness vary, which is why a small taste before serving is worthwhile. Keep the jug cold and add ice to each glass when it reaches the table.
A home-style recipe inspired by our menu. Restaurant preparation, portions and ingredients may differ.
Make it at home
Lemonade recipe
- Serves
- 4
- Prep
- 10 min
- Cook
- 3 min
- Rest / chill
- 20 min
- Total
- 33 min
Ingredients
- 150 ml freshly squeezed lemon juice, seeds removed
- 700 ml water, divided
- 80 g granulated sugar
- 200 g ice cubes
Method
Combine the sugar and 150 ml water in a small saucepan. Warm gently for 2–3 minutes, stirring until the sugar dissolves. Cool for 20 minutes.
Pour the lemon juice into a jug and add the cooled syrup and remaining 550 ml cold water. Stir thoroughly.
Taste the lemonade before adding ice. If your lemons are especially sharp, serve with an extra splash of cold water rather than guessing at more sugar.
Divide the ice between four glasses and pour over the lemonade. Stir the jug again before refilling glasses.
Make it your own.
- Measure the juice rather than counting lemons because their yield varies widely.
- Let the syrup cool completely so it does not melt the serving ice immediately.
- Keep a prepared jug refrigerated and add ice to individual glasses to prevent dilution.