How to Make Homemade Lemonade


Get through those hot days with this recipe for ice-cold lemonade.


After a day spent in the sun, there are few more welcome sights than an ice-cold glass of lemonade. Staff at the Chesterfield Palm Beach are well aware of this fact, which is why their delicious homemade lemonade is served free of charge to guests throughout the day.

Lemonade certainly isn’t a new creation – people have been enjoying versions of the drink for centuries. The origins of lemonade can be traced back to Egypt around 1000AD, when lemons – imported to the country from Asia – were made into wine with dates and honey. There is also evidence that, around the same time, a drink known as qatarmizat (lemon juice sweetened with sugar) was enjoyed in Egypt. Fast-forward to 1676, and Compagnie de Limonadiers in Paris had established a monopoly on the sale of lemonade, selling it on the street from tanks carried by vendors on their backs.

Today, store-bought lemonade may be widely available, but there’s nothing quite like a homemade pitcher of fresh lemonade. Luckily, lemonade requires only three ingredients – lemons, sugar and water – and couldn’t be easier to recreate yourself at home.

This recipe comes courtesy of Rick Martinez and Bon Appetit


Makes 4 servings

½ cup sugar

3 lemons, zest removed in wide strips

¾ cup fresh lemon juice (from about 3 lemons)

Lemon slices (for serving)

Bring the sugar and ½ cup water to a boil in a medium saucepan, stirring occasionally, until the sugar dissolves. Let it cool for five minutes, and then add lemon zest and let sit 30 minutes to steep.

Strain lemon syrup through a fine-mesh sieve into a pitcher; discard zest. Add lemon juice and 3 cups of water and stir to combine.

Serve lemonade over ice, garnished with lemon slices. 



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