Fresh Citrus Lemonade
A bright one-gallon lemonade made with fresh lemon and orange juice, citrus-infused syrup, and no bitter blended pith.
By Moow Editorial ·
- Infusing zest in syrup captures citrus aroma without blending bitter pith.
- Chill before making the final sweetness adjustment because cold drinks taste less sweet.
At a glance
Read through the method once, then prep the ingredients in the order listed.
- Yield: 16 cups (1 gallon)
- Prep time: 20 minutes, plus at least 2 hours chilling
- Cook time: 5 minutes
For the most consistent result, use the listed weights when available; household measures are rounded.
Estimated nutrition per serving
Serving basis: One serving from the final reviewed yield of 16 cups (1 gallon).
- Calories: 80 kcal
- Protein: <1 g
- Carbohydrates: 22 g
- Fat: <1 g
- Sodium: 7 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Lemon-Orange Lemonade
Have these measured and ready before you begin.
- 4 medium lemons, scrubbed
- 2 medium oranges, scrubbed
- 1 1/2 cups (300 g) granulated sugar
- 2 cups (480 ml) hot water
- 13 cups (3.1 liters) cold water
- Ice, for serving
Directions
1. Remove the colored zest from 2 lemons and 1 orange in wide strips, avoiding all white pith.
2. Combine the zest, sugar, and hot water in a saucepan. Bring to a gentle simmer for 2 minutes, stirring until the sugar dissolves, then remove from the heat and steep for 10 minutes.
3. Juice all the lemons and oranges and strain out seeds and excess pulp.
4. Strain the citrus syrup into a one-gallon pitcher or beverage container and discard the zest. Stir in the citrus juice and 13 cups cold water.
5. Taste only after thorough mixing. For a sweeter drink, dissolve extra sugar in a little hot water before adding it; do not add dry sugar directly to the cold pitcher.
6. Cover and refrigerate for at least 2 hours. Stir well and serve over ice.
Sources
No major U.S. priority allergen is present in the listed ingredients. Scrub citrus before zesting, use a stable cutting board, and refrigerate the lemonade at 40°F (4°C) or below for up to 4 days.