Old-Fashioned Lemonade Recipe
Old-Fashioned Lemonade Recipe photo by Taste of Home

Old-Fashioned Lemonade Recipe

Publisher Photo
This sweet-tart lemonade is a traditional part of my Memorial Day and Fourth of July menus. Folks can't get enough of the fresh-squeezed flavor. —Tammi Simpson, Greensburg, Kentucky
TOTAL TIME: Prep: 15 min. + chilling
MAKES:8 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 8 servings

Ingredients

  • 2 to 2-1/2 cups sugar
  • 5 cups water, divided
  • 1 tablespoon grated lemon peel
  • 1-3/4 cups lemon juice (about 6 lemons)

Nutritional Facts

1 serving (1 cup) equals 196 calories, trace fat (0 saturated fat), 0 cholesterol, 1 mg sodium, 51 g carbohydrate, trace fiber, trace protein.

Directions

  1. In a large saucepan, combine sugar, 1 cup water and lemon peel. Cook and stir over medium heat until sugar is dissolved, about 4 minutes.
  2. Remove from the heat. Stir in lemon juice and remaining water. Pour into a pitcher and refrigerate until chilled. Serve over ice. Yield: 2 quarts.
Originally published as Old-Fashioned Lemonade in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p207

Nutritional Facts

1 serving (1 cup) equals 196 calories, trace fat (0 saturated fat), 0 cholesterol, 1 mg sodium, 51 g carbohydrate, trace fiber, trace protein.

Reviews for Old-Fashioned Lemonade

AVERAGE RATING
   (11)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (4)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Jul. 1, 2013

Forget the powdered stuff! Easy to make and delicious. What summer is all about!

MY REVIEW
Reviewed Mar. 3, 2012

Absolutely delicous

MY REVIEW
Reviewed Jun. 15, 2011

WAY too sweet! I would cut the sugar by half the next time. And it took more like 10 lemons to make. But other than that, not bad.

MY REVIEW
Reviewed Jun. 24, 2010

I stay in Hot country, taste of lemon so fresh but too sweet. Need to reduce the sugar. Will make again.

MY REVIEW
Reviewed Apr. 28, 2010

I added the lesser amount of sugar, but it was still too sweet. Next time, I will try one cup of sugar. Maybe it depends on the lemons. I used lemons from my neighbor's tree in Arizona.

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