This Is Alton Brown’s Secret for Best-Ever Lemonade
Updated: Jul. 26, 2022
Searching for the best drink ever? This trick from Alton will take your favorite lemonade recipe over the top.
Our editors and experts handpick every product we feature. We may earn a commission from your purchases.
If you’re like us, you believe few beverages are as perfect as fresh-squeezed ice-cold lemonade…until you make it using this trick from Alton Brown, that is. Turns out, his lemonade recipe is perfection perfected.
The Secret: Preserved Lemons
Alton Brown details his favorite lemonade recipe in his cookbook EveryDayCook. He starts with the same ingredients you already know and love—sugar, water and lemon juice—just like we do in this top-rated recipe. The star of the drink, though, is Alton’s preserved lemons.
Unlike fresh lemons, preserved lemons add a burst of flavor to a dish. The brining process not only draws out oils from the peels, but it amplifies that natural citrus flavor, leaving you with a deliciously juicy and tasty ingredient, ideal for any of your favorite lemon-based dishes.
Need lemonade quicker? Find out which store-bought lemonades our Test Kitchen ranked the highest.
How to Preserve Lemons
Preserving lemons isn’t a quick process—it’ll take about eight days total, but trust in Alton. He hasn’t let us down yet—remember his incredible recipe for chocolate chip cookies?
In his cookbook, Alton explains that you’ll need 4 lemons, 1/4 c. sea salt and the juice of one lemon. Wedge the lemons and add them to a mason jar, layering with salt along the way. Add the juice and tightly seal, leaving it in your fridge for four full days. Flip the jar and age it for another four days, then rinse off the lemon wedges and move forward with your favorite lemonade recipe. (Here are a few to get you started.)
More Uses for Preserved Lemons
After making a full jar of preserved lemons and drinking from Alton’s stunningly delicious pitcher of lemonade, you’ll find yourself staring at the rest of the preserved lemons and thinking, “Now what?”
Don’t sweat—preserved lemons keep for up to 6 months, and you can use them in just about any recipe that calls for lemons or lemon juice. Remember, they pack a lot more flavor than regular lemon wedges, so be sure to use them according to your palate.
We recommend trying them with:
- Your favorite lemon-based salad vinaigrette recipe.
- Desserts that heavily feature lemon, like pies or tarts.
- Lemon-roasted chicken or oven-baked salmon.
- Moroccan-style tagines, like this chicken and tangerine one.
More Lemony Dinners You'll Love
Lemon Chicken with OrzoHere's a dish that's light and fresh but still filling. My kids love all the veggies... for real! If you like a lot of lemon, stir in an extra splash of lemon juice just before serving. —Shannon Humphrey, Hampton, Virginia
Lemony Scallops with Angel Hair PastaThis delicate dish tastes so bright with a touch of lemon and tender sauteed scallops. Serve with crusty whole grain bread, and you have an impressive dinner that comes together in a flash. —Thomas Faglon, Somerset, New Jersey
Skillet-Roasted Lemon Chicken with PotatoesThis is a meal I have my students make in our nutrition unit. It has a delicious lemon-herb flavor and is simple to make. —Mindy Rottmund, Lancaster, Pennsylvania
Tilapia with Lemon Caper SauceMy husband and I are always trying to increase the amount of fish in our diet. This recipe is fast, easy and enjoyable, even for non-fish lovers. —Catherine Jensen, Blytheville, Arkansas
Lemony Shrimp & Snow Pea PastaThis pretty pasta is a family favorite —the kids love the light lemony flavor and I love that they devour the fresh veggies. You can use other types of pasta for variety, like bow ties or corkscrews. —Jennifer Fisher, Austin, Texas
Slow-Cooked Lemon ChickenGarlic, oregano and lemon juice give spark to this memorable main dish. It's easy to fix—just brown the chicken in a skillet, then let the slow cooker do the work. I like to serve this dish to company. —Walter Powell, Wilmington, Delaware
Lemon Cream ChickenIf you want an entree that's quick, easy and elegant, you can't beat this one. The lemon cream sauce is what makes it irresistible. It goes so nicely with the chicken and mushrooms. —Mary Anne McWhirter, Pearland, Texas
Lemon Chicken and RiceOn our busy ranch, we often need meals we can put on the table in a hurry. This all-in-one chicken dish - with its delicate lemon flavor - fits the bill and it's inexpensive to boot. —Kat Thompson, Prineville, Oregon
Lemon-Roasted Chicken with Olive CouscousIf you can find preserved lemons, use them instead of the plain lemons for an even more authentic flavor in this North African-inspired recipe. —David Feder, Buffalo Grove, Illinois
Salmon with Dill Sauce & Lemon RisottoI love the classic combination of lemon and fish, and this salmon risotto is delicious and easy to throw together at the end of a long day. —Amanda Reed, Nashville, Tennessee
Lemony Chicken & RiceI couldn’t say who loves this recipe best, because it gets raves every time I serve it! Occasionally I even get a phone call or email from a friend requesting the recipe, and it's certainly a favorite for my grown children and 15 grandchildren. —Maryalice Wood, Langley, British Columbia
Rosemary-Lemon Chicken ThighsA cooking show inspired me to create this lemony chicken. Ask your butcher to remove the bones from chicken thighs but leave the skin intact. —Jennifer Tidwell, Fair Oaks, California
Lemon-Butter Tilapia with AlmondsSometimes I want a nice meal without a ton of effort or wait time. Thankfully, I have this lemony, buttery fish that's super fast and totally tasty. —Ramona Parris, Canton, Georgia
Originally Published: September 04, 2019
