Recipe courtesy of Mary Berg
My Favorite Lemonade
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- Level: Easy
- Total: 1 hr 15 min (includes cooling time)
- Active: 15 min
- Yield: 8 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 285
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 74 g
- Dietary Fiber
- 1 g
- Sugar
- 69 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 2 mg
A refreshing drink that can be enjoyed any time of the year.
- Level: Easy
- Total: 1 hr 15 min (includes cooling time)
- Active: 15 min
- Yield: 8 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 285
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 74 g
- Dietary Fiber
- 1 g
- Sugar
- 69 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 2 mg
Ingredients
Directions
- Combine the sugar, lemon zest and 3/4 cup (180 milliliters) of water in a small pot set over medium-high heat and bring to a simmer. Simmer until the sugar has fully dissolved then set aside to cool completely.
- Meanwhile, if using, mash the berries with a wooden spoon, potato masher or blender and add the lemon juice. If desired, strain and press through a fine-mesh sieve to remove the berry seeds and lemon pulp.
- Pour into a large pitcher, stir in the cooled simple syrup and 6 cups (1.5 liters) of water. Store in the fridge or serve immediately over ice.
Cook’s Note
To make a lemonade cocktail, pour 1 to 2 ounces of gin or vodka over ice and top with 1/2 to 3/4 cup of lemonade. You can also shake with ice in a cocktail shaker. Garnish with mint or basil and a few fresh berries, if desired.
