State Fair Lemonade
This lemonade recipe embodies the genuine, classic taste of vintage lemonade, the type you'd savor on a scorching summer day at a state fair stand. While many of us typically prepare lemonade using only lemon juice, it's worth noting that the lemon peel's oils hold an abundance of flavor. Once you try this version, you may find it difficult to return to your previous lemonade-making habits.
Ingredients
- 6 lemons
- 1 ¼ cups white sugar
- 5 cups cold water
Instructions
- Wash lemons and peel off all the zest using a vegetable peeler; set peeled lemons aside. Add lemon zest to a bowl and cover with sugar; toss to combine. Cover and let sit for a minimum of 2 hours, or up to overnight.
- Bring water to a boil in a pot over high heat; turn off heat and pour in lemon-sugar mixture. Stir and let sit until sugar is completely dissolved, about 5 minutes.
- Pour through a mesh strainer back into the same bowl and discard the zest. Let cool to room temperature, 20 to 30 minutes.
- Cut lemons in half and squeeze juice into the bowl. Pour lemonade into a serving pitcher; cover and chill thoroughly before serving over ice, at least 2 hours.
Notes
If your lemons feel waxy, give them a good scrub under hot water before using.
Feel free to adjust the amounts of lemon juice and sugar.
Nutrition
Calories: 183kcalCarbohydrates: 53gProtein: 1gSodium: 9mgPotassium: 159mgFiber: 5gSugar: 42gVitamin C: 83mgCalcium: 72mgIron: 1mg
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