State Fair Lemonade Recipe
State Fair Lemonade is a refreshing, homemade lemonade featuring zesty lemon-infused sugar syrup balanced with fresh lemon juice and a touch of cold water. This classic summer drink combines the bright, tangy flavors of fresh lemons with sweetness and chilled water to create a perfectly balanced, thirst-quenching beverage ideal for warm days and gatherings.
- Prep Time: 10 minutes
- Cook Time: 18 minutes (including dissolving sugar and zest in hot water)
- Total Time: 4 hours 18 minutes (including 2 hours infusion and 2 hours refrigeration)
- Yield: 7 servings
- Category: Beverage
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Fruit
- 8 fresh lemons, scrubbed, rinsed and dried (6 for zest and juice, 2 for garnish)
Syrup
- 1 ⅓ cup granulated sugar
- 4 cups hot water (for dissolving sugar and zest)
Liquid
- 2 cups cold water
- Ice (as needed for serving)
Instructions
- Prepare Lemons: Place the lemons on the counter and roll them with firm pressure to loosen the internal membranes and release more juice.
- Zest Lemons and Infuse Sugar: Zest 6 of the lemons. In a small bowl, combine the granulated sugar and lemon zest. Stir and press the zest into the sugar to release lemon oils. Cover tightly and let it sit at room temperature for 2 hours.
- Make Lemon Sugar Syrup: Remove plastic wrap from the sugar and zest mixture and transfer it to a large heat-safe bowl. Pour 4 cups of steaming hot water over it and stir until the sugar fully dissolves. Cover with plastic wrap and refrigerate for 2 hours to cool and infuse.
- Juice the Lemons: Slice the 6 zested lemons in half and squeeze to extract the juice, yielding a little over 1 cup of lemon juice. Set aside.
- Combine Lemon Juice and Syrup: Remove the lemon sugar water from the refrigerator and stir in the freshly squeezed lemon juice.
- Strain Lemonade: Place a mesh strainer over a large bowl. Pour the lemonade through the strainer to remove the pulp and zest. Discard the solids.
- Adjust and Chill: Stir in 2 cups of cold water to the strained lemonade. Slice the remaining 2 lemons into thin slices for garnish.
- Serve: Add ice to a pitcher along with several lemon slices. Pour the lemonade over the ice and serve immediately for a refreshing beverage.
Notes
- Rolling the lemons before zesting and juicing helps maximize juice extraction.
- Allowing the sugar to sit with the lemon zest infuses the sugar with lemon oils, enhancing flavor.
- The hot water dissolves the sugar and extracts flavors from the zest, creating a lemon syrup base.
- Straining the lemonade removes pulp and zest pieces for a smooth texture.
- Adjust sweetness or tartness by modifying sugar or lemon quantity as desired.
- This lemonade is best served fresh but can be refrigerated for up to 24 hours.
Find it online: https://lauracooks.com/state-fair-lemonade-recipe/
