Sort ingredients
tricolorpinto
QR Code
Listen
Pdf
Zest the thin yellow skin of the lemons, avoiding the bitter white pith.
Transfer the zest to a bowl and combine with twice as much granulated sugar.
Mix to combine and muddle the zest and sugar with a blunt instrument.
The sugar will gradually pull the aromatic oil from the zest, creating oliosaccharum.
Bring some water up to about 150°F to help dissolve the sugar quickly, but not so hot that it boils off the aromatic flavor compounds.
Strain the syrup and squeeze out every last bit of flavor.
Squeeze all of the juice from the lemons used for zest.
Combine the syrup, lemon juice, and some still or sparkling water in desired ratios to make the lemonade.