Traditional Lemonade That’s More Delicious than Modern Fresh Squeezed Lemonade

Nothing says warm weather like a glass of fresh squeezed lemonade.  It is such a cool and refreshing drink if done right.  You’ll soon see, you may have been missing the mark by not using this method for making traditional lemonade.

Growing up (and still as an adult if I’m honest) one of my favorite things about going to the local community fairs was the fresh squeezed lemonade.  Admittedly, I think my favorite part of that overpriced indulgence has always been the excess sugar I was able to slurp up through the straw! Are you judging me?  Anyway, with this Traditional Lemonade recipe, you get even more rich lemon flavor and still with plenty of sugar (though it’s all dissolved when you drink it). Ha!

traditional lemonade in 4 easy steps

1. Peel Lemons
2. Add sugar to Lemon Peels/rinds
3. Boil Water – add to lemon rinds
4. Squeeze juice from lemons, add to sugar mixture, and chill

*Read on for more detail in each step*

everything you need to make traditional lemonade

A sharp knife or peeler

2 bowls

Medium – Large Saucepan

Citrus Juicer (optional)

ingredients

12 lemons

1 ½ C sugar

10 C water

how to make traditional lemonade

After washing your 12 lemons, the first step is to peel the rinds from all of your lemons into a large bowl. Cut lemons in half and set aside. *If not using a citrus juicer, you may prefer to slice the lemons rather than halving them.

Next, sprinkle the 1 ½ C of sugar over the rinds and let sit for about an hour.  This will allow the sugar to begin pulling oils from the rinds.

When nearly 1 hour has passed since adding sugar to rinds, bring 10 C water to a boil.  Pour boiling water over lemon rinds and allow to sit for another 20 minutes.

While rind mixture is cooling, squeeze juice from lemon halves into a separate bowl. I just love using this vintage Juice King that belonged to my mother-in-law.

After 20 minutes has passed, remove rinds and pour lemon juice into the sugar mixture.  You can pass juice through a strainer if desired. 

Stir well, pour into serving pitcher and place in fridge to chill.  Enjoy!

is the extra effort worthwhile?

My fast answer to this question is a resounding yes!  The flavor is so much more rich and complex with the addition of the lemon oil extracted from the rinds.  Plus, there are numerous health benefits to be enjoyed by extracting the lemon essential oil and drinking it in your Traditional Lemonade.

Lemon Essential Oil Taken Internally can:

1. Act as a mild detoxifier
2. Help to reduce nausea
3. Aid in digestion
4. Improve blood circulation and white blood cell count
5. Provide a feeling of satiety which can reduce overeating

To read more about the benefits of lemon oil, head over to Organic Facts and read their article Health Benefits of Lemon Oil.

If you want to have lemon oil on hand to use whenever you need it, you can get some pure lemon essential oil from my DoTERRA site HERE.

Continue to Content

Yield: 10 servings

Traditional Lemonade

Print

Lemonade with more depth of flavor than you've ever tasted. It's worth the wait and effort.

Prep Time 5 minutes

Cook Time 10 minutes

Additional Time 1 hour 20 minutes

Total Time 1 hour 35 minutes

Ingredients

• 12 lemons (preferably organic)
• 1 1/2 C Sugar
• 10 C water

Instructions

1. Wash lemons, peel rinds into a large bowl. Cut lemons in half and set aside
2. Sprinkle 1 1/2 C sugar over the rinds and let sit for about an hour. This will allow the sugar to begin pulling oils from the rinds.
3. Bring 10 C water to a boil. Pour boiling water over lemon rinds and allow to sit for another 20 minutes.
4. While rinds mixture is cooling, squeeze juice from lemon halves into a separate bowl.
5. Remove rinds and pour lemon juice into the sugar mixture. You can pass juice through a strainer if desired.
6. Stir well, pour into serving pitcher and place in refrigerator to chill.
7. Enjoy!

Notes

I recommend using organic lemons if possible. Since you'll be using the rinds, keep the pesticides out of your traditional lemonade.

Recipe

1. Wash 12 lemons, peel rinds into a large bowl.  Cut lemons in half and set aside.
2. Sprinkle 1 ½ C of sugar over the rinds and let sit for about an hour.  This will allow the sugar to begin pulling oils from the rinds.
3. Bring 10 C water to a boil.  Pour boiling water over lemon rinds and allow to sit for another 20 minutes.
4. While rind mixture is cooling, squeeze juice from lemon halves into a separate bowl.
5. Remove rinds and pour lemon juice into the sugar mixture.  You can pass juice through a strainer if desired. 
6. Stir well, pour into serving pitcher and place in fridge to chill.
7. Enjoy!

serving your traditional lemonade

I’m not usually one for fancy garnishes or presentations so I just served this up in our pretty white milk glass cups.  However, it would be pretty easy to dress this up for an occasion.  It could be as simple as using a few extra lemons to have slices slipped over the rim of the glasses.  Or include a little something green against the yellow backdrop for a nice contrast.  I’ve even seen some people use small flowers to top off this traditional lemonade; how pretty.

how long does traditional lemonade store in the refrigerator?

This traditional lemonade recipe will last about a week in the refrigerator…but it will be gone before that.  It’s really that good.

Traditional Lemonade for treating nasea

Know a pregnant friend suffering with nausea?  Make up a batch of this traditional lemonade to show them you care.  It may even help them find some relief from all that morning sickness they’ve been dealing with all day every day.

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