This traditional lemonade gets a major dose of lemon flavor from finely shredded lemon peel. Keep the concentrate on hand in the summer for a refreshing quench anytime you want it.

Source: Better Homes and Gardens


Recipe Summary

15 mins
20 mins
35 mins
4 cups concentrate


Ingredient Checklist


Instructions Checklist
  • For lemon syrup, in a food processor or blender, combine sugar and lemon peel. Cover and process or blend until lemon peel is finely chopped and sugar starts to turn yellow. Transfer sugar mixture to a small saucepan; add the water. Cook over medium heat, stirring until sugar is dissolved. Cool for 20 minutes.

  • Strain lemon syrup through a fine-mesh sieve into a jar; discard lemon peel. Stir lemon juice into lemon syrup. If desired, cover and chill for up to 3 days. Use the concentrate to prepare fresh lemonade as directed below.

For 1 serving:

In an 8-ounce glass, combine 1/2 cup Classic Fresh Lemonade Concentrate and 1/2 cup cold water. Or in a 12-ounce glass combine 3/4 cup Classic Fresh Lemonade Concentrate and 3/4 cup cold water. Add ice.

For 1 quart:

In a 1 1/2-quart pitcher, combine 2 cups Classic Fresh Lemonade Concentrate and 2 cups cold water. Serve lemonade in glasses over ice.

For 1 gallon:

Prepare a double batch of Classic Fresh Lemonade Concentrate. In a punch bowl or extra-large pitcher, combine all of the concentrate and 2 quarts (8 cups) cold water. Serve lemonade in glasses over ice.

Nutrition Facts

132 calories; carbohydrates 35g; sugars 32g; sodium 3mg.