Fresh Lemonade Recipe
Servings 4 people
Homemade lemonade just got better. When you roast the lemons, the sugars in the fruit begin to caramelize and add a deep and intense flavor that lends perfectly to lemonade.
Ingredients
- 5-8 lemons see notes
- 1 cup simple syrup
- 4 cups cold water
- 1 lemon sliced for garnish
- ice
Instructions
Optional Roasting Step
- Preheat the oven to 375°F and line a 9x9-inch baking dish with parchment paper and set aside.
- Wash the 5-8 lemons, then slice them in half and place them in the baking dish.
- Roast the lemons for 25 minutes.
- Remove from the oven and let the lemons cool for 10 to 15 minutes.
Lemonade
- Use a citrus press to squeeze the juice out of the roasted lemons into a liquid measuring cup.
- Strain the roasted lemon juice by pouring it through a fine-mesh sieve or use it as is for a pulpy lemonade. Cool to room temperature before using.
- In a pitcher, combine the cooled roasted lemon juice, 1 cup simple syrup, and 4 cups cold water.
- Slice 1 lemon into 8 slices and add 4 to the lemonade, then stir to combine.
- Serve in a highball glass with ice and garnish each with a lemon slice. Serve with a straw.
Notes
- You can use 1 cup of strained roasted lemon juice or 1¼ cups of unstrained lemon juice if you prefer it with pulp.
- This recipe can also be used to make traditional lemonade, simply skip the roasting and use fresh lemon juice. However, you will need about 7 to 8 lemons to get the amount of lemon juice needed instead of the 5 used when roasting.
Nutrition
Calories: 274kcal | Carbohydrates: 77g | Protein: 2g | Fat: 0.5g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 64mg | Potassium: 277mg | Fiber: 5g | Sugar: 66g | Vitamin A: 36IU | Vitamin C: 86mg | Calcium: 60mg | Iron: 4mg
Find it online: www.sugarandsoul.co/best-lemonade-recipe-roasted-lemonade/