This is a mature twist on lemonade—not because it includes alcohol, but because the recipe utilizes the entire lemon, including the zest and pith.
Incorporating the whole lemon introduces a touch of bitterness to the traditional sweet-and-sour flavor of lemonade. The resulting taste resembles the potent lemonade you might find at a state fair, which often uses zest to heighten the lemony taste. Blending the entire lemon with sugar and water results in a more intricate, refreshing beverage—perfect for a hot day.
Simply trim, deseed, and place the lemon in a blender—it does the rest. Once blended, serve the lemonade over ice, and enjoy a drink that far surpasses any powdered mix.
Selecting the Best Lemons
Unlike most lemonade recipes that focus on the juice, this one calls for using the entire seeded lemon in a blender. Thus, choosing the right lemons can greatly influence the balance of sweet, sour, and bitterness in your drink.
- Opt for thin-skinned lemons, which are smoother and easier to juice.
- A hard lemon might have excessive pith, leading to an unpleasantly bitter flavor.
- If possible, use organic lemons to safely consume the peel.
- If organic lemons aren’t available, thoroughly wash them under warm water to eliminate wax and impurities.
- Choose rounded lemons; they tend to be less pith-heavy.
- If a lemon has a pointed end mainly composed of pith, trim it to manage the bitterness.
- If only thick-skinned lemons are available, prune the ends to remove any surplus pith.
Blend and Strain Your Whole Lemon Lemonade
You don’t need a high-speed blender; just ensure that the large pieces are well-blended. The blender extracts lots of flavor, but you’ll need to strain out the pulp to achieve a smooth consistency.
Feel free to discard the pulp, or freeze it in ice cube trays for use in smoothies or cocktails later on.
Serving Suggestions
Want to keep it non-alcoholic?
- Make an Arnold Palmer with equal parts iced tea.
- Add a splash of plain or flavored sparkling water.
- Blend it into a smoothie with berries or other citrus fruits.
Thinking of adding alcohol?
- Mix with gin and club soda for a bold Tom Collins.
- Combine mint and tequila for a Lemon Mojito.
- Pair with bourbon for an easy Whiskey Sour.
Storing Leftovers
This recipe makes a small batch, so it won’t overflow your blender. Leftovers can be stored in the fridge for up to five days. Once stored, the lemonade may separate, but a quick stir will restore its consistency.
More Lemonade Ideas
Ingredients:
- 3 thin-skinned lemons (3 to 3 1/2 ounces each)
- 1 cup sugar
- 4 cups cold water, divided
- Ice for serving
Instructions:
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Prep the lemons and add to blender: Wash and trim lemons, cut into chunks after removing seeds, and add to the blender.
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Add water and sugar and blend: Combine sugar and 3 cups water in the blender and blend until smooth.
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Strain lemonade: Use a fine-mesh sieve to strain lemonade into a pitcher, pressing pulp for any leftover juice. Discard pulp if desired.
- Mix in remaining water and serve: Stir in the last cup of water and serve over ice.
Nutritional Information (per serving):
- Calories: 315
- Fat: 1g
- Carbohydrates: 84g
- Protein: 3g
Enjoy this refreshing, whole-lemon lemonade which brings sophistication to the classic refreshment!
