Best Old Fashioned Lemonade Recipes

OLD-FASHIONED LEMONADE

Steps:

• Juice the lemons to make 1 cup of juice. To make your labor easier, FIRMLY roll the lemons between your hand and counter top before cutting in half and juicing.
• In a gallon pitcher combine 1 cup lemon juice, 1 cup sugar, and 6 cups cold water. Stir. Adjust water to taste. Chill and serve over ice.

OLD-FASHIONED PINK LEMONADE

Steps:

• In large pitcher combine sugar, water, lemon juice and cranberry juice. Stir to dissolve sugar. Serve over ice.

OLD-FASHIONED LEMONADE

Steps:

• In a large saucepan, combine sugar, 1 cup water and lemon zest. Cook and stir over medium heat until sugar is dissolved, about 4 minutes. Remove from heat. Stir in lemon juice and remaining water; refrigerate until cold. Serve over ice.

OLD-FASHIONED LEMONADE

Steps:

• To make the sugar syrup, in a medium saucepan combine the zest, sugar and water.
• Bring to a boil over medium heat, stirring to dissolve the sugar.
• Remove from the heat, cover and let steep for 15 minutes.
• Transfer the syrup to a 2-quart pitcher.
• Let cool.
• Add the lemon juice, chopped lemon rinds and cold water.
• Stir well to combine.
• Chill until very cold.
• Serve over ice.

OLD FASHIONED HOMEMADE LEMONADE CONCENTRATE

Steps:

• Mix all ingredients together well.
• Pour boiling water over mixture.
• Stir shortly.
• Let stand overnight.
• Strain mixture and then bottle.
• When you wish to drink it, add the concentrate to water to taste.

OLD-FASHIONED LEMON VERBENA LEMONADE SYRUP

Steps:

• Make the syrup by heating together the water, lemon zest and the sugar. Bring to a boil, take off the heat and allow to infuse until cold. Bring back to a boil and immediately add the lemon verbena leaves. Take off the heat and allow to infuse until cold.
• Strain the syrup in to a bottle or jar in the fridge until needed. Discard the lemon verbena leaves.
• To make Lemonade: Pour some syrup into a glass and add water to taste. Serve with ice and garnish with a lemon verbena leaf and a lemon slice.

OLD FASHIONED LEMON BALM AND LEMON VERBENA LEMONADE SYRUP

Steps:

• Place the sugar, lemon halves and water into a saucepan and heat until the sugar has completely dissolved.
• Add the lemon verbena and lemon balm leaves and boil for 2 minutes; leave to cool. Add the citric or tartaric acid if using at this stage. Allow to cool and then cover and allow to infuse for 24 to 48 hours, depending on what strength you require. (I have left this for 3 days sometimes too, for a real lemon zing.).
• Sieve through a fine mesh or colander, discarding the lemon halves and the herb leaves - then pour into clean and sterile bottle/s; seal tightly and store in a cool dark place for several months or in the fridge for several weeks.
• To use: 1 part syrup to 4 parts water or sparkling water, to taste - add more for a stronger lemon flavour or less for a more delicate flavour. Add ice, a slice of lemon and some lemon balm or lemon verbena leaves as a garnish.

OLD FASHIONED LEMONADE

Steps:

• In a small saucepan bring sugar and water to a boil, add peel and simmer for 5 minutes. Remove from heat, bring to room temperature and strain out peel. To a 2 quart pitcher add lemon juice and 1/2 cup of the syrup and 5 cups water stir, taste, adjust ratio of water and syrup. Serve over ice garnished with a mint sprig.

OLD FASHIONED LEMONADE

Steps:

• Pour the strained lemon juice into a large container. Add water and sugar, then stir until the sugar dissolves. Pack in an insulated drink cooler or Thermos. Serve the lemonade in glasses over ice garnished with a lemon slice. Makes 3 quarts without ice.

OLD-FASHIONED LEMON BALM LEMONADE

Steps:

• Scrub the lemons well. Peel the rind thinly, avoiding the white pithe, and set aside the lemons.
• Place the lemon rind, lemon balm leaves, and the sugar into a small heat-proof pitcher. Pour the boiling water into the pitcher and stir well, crushing the lemon balm leaves to release their flavor. Leave mixture to infuse for about 15 minutes.
• Now, cut the lemons in half and squeeze out the juice. Strain juice into a large glass pitcher, add a few fresh sprigs of lemon balm, and add the cooled, strained syrup. Top up with water or half-water half-ice, and chill until needed.

OLD FASHIONED PINK LEMONADE

Steps:

• In a large pitcher combine sugar, water, lemon juice, and cranberry juice.
• Stir to dissolve sugar.
• Serve over ice.

OLD FASHIONED BLACK CURRANT LEMONADE

Steps:

• (Boil the water and currants without the sugar until the fruit are soft. Sugar added too soon makes the currants tough, and they will not release their flavour.).
• Cover the currants with 1 cup of water and boil until the fruit is soft.
• Strain the mixture, keeping only the juice.
• Add 1 cup of sugar to the juice and reheat.
• Once the sugar has dissolved and the mixture has thickened a little pour the black currant syrup into a jar and seal, allow to cool, then place in refrigerator until ready to use.
• When ready to serve, add ice cubes and the squeezed lemon halve to the chilled glass.
• For one serving of lemonade use equal parts syrup and equal parts cold water with juice from a half a lemon.

OLD-FASHIONED FRESH LEMONADE

Steps:

• Stir together sugar and 1/2 cup boiling water until sugar dissolves. Stir in lemon juice and 5 cups cold water. Garnish, if desired.
• Fresh limeade: Substitute fresh lime juice for lemon juice.

OLD FASHIONED BLACK CURRANT LEMONADE

Steps:

• 1. Please Note * Boil the water and currants without the sugar until the fruit are soft. Adding the sugar too soon makes the currants tough, and they will not release their flavor.
• 2. Cover the currants with 1 cup of water and boil until the fruit is soft.
• 3. Strain the mixture, keeping only the juice.
• 4. Add 1 cup of sugar to the juice and reheat.
• 5. Once the sugar has dissolved and the mixture has thickened a little pour the black currant syrup into a jar and seal, allow to cool; when cooled place in refrigerator until ready to use.
• 6. When ready to serve, add ice cubes and the squeezed lemon halve to the chilled glass.
• 7. For one serving of lemonade use equal parts syrup and equal parts cold water with juice from a half a lemon.

OLD-FASHIONED LEMONADE

Steps:

• Mix water, lemon juice and sugar in large pitcher until sugar is dissolved. Refrigerate about 3 hours or until chilled if desired.
• Serve lemonade over ice. Garnish each serving with a lemon slice and cherry.

OLD FASHIONED PINK LEMONADE

Steps:

• 1. Mix the sugar and water in a 2-3 quart pitcher. Add the lemon juice and grenadine when the sugar is completely dissolved. Make adjustments to taste. Some people may need more sugar and lemon, or more water if the taste is too strong. Add the crushed ice and serve! (Extra lemon, if you have some, can be sliced and used to garnish the glasses if desired or just add to the pitcher.) *Note: If making for children, but sure to check the label and choose a brand that does not contain alcohol. Some do, some don't.

OLD-FASHIONED LEMONADE

Steps:

• Add sugar, water, and lemon peel to saucepan. While stirring constantly with a wooden spoon, bring mixture to boil for 5 minutes. remove saucepan from stove and let cool. Squeeze 1 1/2 cups lemon juice and add to the cooled sugar and water mixture.
• Pour lemonade syrup into a jar and cover with lid. Syrup can be kept in refrigerator for 2-3 weeks.
• If making the entire amount at once, in a pitcher combine the 10 1/2 cups water with all the lemonade syrup over the ice cubes and stir.
• Place lemon slices as well.
• **To make individual glasses**.
• Place two ice cubes in bottom of glass. Pour 1/4 cup of lemonade syrup over ice cubes. Add 3/4 cup of cold water and stir. Place lemon slice on top and fresh mint if desired.
• **For pink lemonade add 1.2 grenadine syrup to jar and shake**.

OLD-FASHIONED LEMONADE

Steps:

• To get the most juice, let lemons stand at room temperature (or microwave lemons on High for just a few seconds before squeezing them). Then roll the lemons on a counter while pushing down firmly (to break the tissues inside) to release more juice.
• Mix water, lemon juice, and sugar in a large pitcher until sugar is dissolved.
• Refrigerate about 3 hours or until thoroughly chilled.
• Pour lemonade over ice cubes in a tall glass. Garnish each serving with a lemon slice and maraschino cherry.
• NOTE - Individual tastes for sweetness vary, so feel free to adjust the sugar to suit taste preferences.

OLD FASHIONED LEMONADE

Steps:

• 1. Make a simple syrup. Place the sugar and water in a small saucepan and bring to a simmer. Stir so that the sugar dissolves completely and remove from heat.
• 2. While the water is heating for the simple syrup, juice your lemons. Depending on the size of the lemons, 4 to 6 should be enough for one cup of juice.
• 3. Pour the juice and the simple syrup sugar water into a serving pitcher. Add 3 cups of cold water and taste. Add more water if you would like it to be more diluted (when you add the ice, it will melt and naturally dilute the lemonade). If the lemonade is a little sweet for your taste, add a little more straight lemon juice to it.
• 4. Refrigerate 30 to 40 minutes. Serve with ice. Enjoy!!!

OLD-FASHIONED LEMONADE

Steps:

• Juice the lemons to make 1 cup of juice. To make your labor easier, FIRMLY roll the lemons between your hand and counter top before cutting in half and juicing. In a gallon pitcher combine 1 cup lemon juice, 1 cup sugar, and 6 cups cold water. Stir. Adjust water to taste. Chill and serve over ice.