This recipe for homemade cloudy lemonade is one of my favourite summer drinks. It is absolutely perfect for those hot summer days when you’re really thirsty but can’t face another glass of water and easily tastes good enough to be served at a barbecue or garden party or on a picnic with friends. In fact they’ll be asking you for the recipe. Admittedly, it’s absolutely packed full of sugar so it’s a good idea to save it for a special occasion but I’d gladly give up sweets to drink this.
The method is really simple, just make sure that you allow the sugar syrup to cool before you add it to the lemon so as not to impair the flavour.
Blending the mixture when you’ve already zested the lemons might seem like overkill but it really gets the flavour out of the zest. This is also what puts the cloudy into cloudy lemonade. Incidentally, if you need a new zester then take a look at the one I link to on my Mini Blood Orange Curd Tarts post. It’s a fantastic zester that I wouldn’t be without.
This recipe does make a very sweet lemonade – that’s how I like it. If you prefer yours less sweet then do feel free to omit some of the sugar or add more lemon juice.
The recipe I’ve given you makes a very strong lemonade. I’ve done this on purpose as no one needs to fill their fridge with gallons of liquid unnecessarily. All you need to do it let it down (1 part lemonade to 3-4 parts water) with either flat or sparkling water – your choice.
And, if you’re looking for other homemade drinks ideas which are equally refreshing and simple to make, have a look at the following:
Homemade Cloudy Lemonade
- 450 g (2 cups) granulated sugar
- 4 lemons
- still or sparkling water (to dilute)
- Measure the sugar into a pan and add 500ml (2 cups) water.
- Heat gently, stirring often, until the sugar is just dissolved. Turn off the heat and leave to cool.
- Juice and zest the lemons taking care not to remove any of the bitter white pith. Remove the pips from the juice.
- Put the zest and juice into a blender or a bowl in which you can use a stick blender. Add 250ml of the cooled sugar syrup and blend for 30 seconds.
- Place a sieve over a bowl, line with a piece of muslin or a clean tea towel and strain the liquid. Give the muslin a good squeeze then discard it and the zest.
- Add the remaining sugar syrup to the lemonade and transfer it to a storage bottle.
- Store in the fridge for up to a few days if it lasts that long.
- To serve, let down 1 part lemonade to 3-4 parts flat or sparkling water.
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