This homemade cloudy lemonade recipe is perfect for both flat or sparkling lemonade – your choice! It is absolutely delicious, very easy to make and perfect for any summer day.
This recipe for homemade cloudy lemonade is one of my favorite summer drinks. It is simply perfect for those hot summer days when you’re really thirsty but can’t have another glass of water. Plus, the lemonade easily tastes good enough to be served at a picnic with friends, barbecue or garden party. In fact, anyone you serve will be asking you for the recipe. Admittedly, it’s undoubtedly packed full of sugar, so it’s a good idea to save it for a special event, but I’d gladly give up sweets for this.
Tips for How to Make This Homemade Cloudy Lemonade
The method is really simple. The secret is to make sure that the sugar syrup is allowed to cool before adding it to the lemon, to avoid impairing the flavor.
Blending the mixture after you’ve already zested the lemons might seem overkill, but this is what gets the flavor out of the zest. This is also what puts the cloudy into the cloudy lemonade. This step vital in getting just the right balance.
This recipe does produce a very sweet lemonade, but we can all agree that’s what lemonade should simply taste like. If you prefer a less sweet version, then do feel free to omit some of the sugar or add more lemon juice.
This recipe also makes for a very strong lemonade. This is on purpose as no one wants or needs to fill their fridge with gallons of liquid unnecessarily. After preparing the lemonade all you need to do is water it down. For a great taste mix 1 part lemonade to 3-4 parts water, either flat or sparkling – your choice.
Homemade Cloudy Lemonade
4
servings10
minutes5
minutes466
kcal30
minutes45
minutesThis homemade cloudy lemonade recipe is perfect for both flat or sparkling lemonade – your choice! It is absolutely delicious, very easy to make and perfect for any summer day.
Ingredients
450 g (2 cups) granulated sugar
still or sparkling water (to dilute)
4 lemons
Directions
- Add the sugar into a pan with 500ml (2 cups) of water.
- Heat gently, stirring often, until the sugar dissolves. Turn off the heat and leave to cool.
- After that, juice and zest the lemons taking care not to remove any bitter white pith. Don’t forget to remove the pips from the juice.
- Add 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.
- Mix 1 part lemonade with 3-4 parts flat or sparkling water to serve.
- Enjoy!
