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Old-Fashioned Lemonade Stand Lemonade

Image Credit:
JeniFoto/shutterstock
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
Makes 7 cups
Category
Beverages
Course
Other
Occasions
Independence Day
Preparation Method
No Cook
Sources
Best Recipes from New England Inns

For us, this old-fashioned lemonade tastes like pure nostalgia. One sip and you are instantly transported back to your roadside lemonade stand or your grandmother’s front porch. Check out our tried and true recipe for the perfect lemonade.

“Here is a treasured old-fashioned memory—fresh, crisp, cold, and delicious lemonade. On a hot afternoon, our guests especially enjoy it while sitting under a shady tree. An ounce of gin or vodka may be added.” –The Governor’s Inn, Ludlow, Vermont

Find recipes for more refreshing summer drinks.

Ingredients
1-1/2 cups sugar
1/2 cup boiling water
1 tablespoon grated lemon zest
1-1/2 cups freshly squeezed lemon juice
5 cups cold water
lemon slices, for garnish
fresh mint sprigs, for garnish

Instructions

  1. Combine sugar and boiling water, stirring until sugar dissolves. 
  2. Add lemon zest, lemon juice, and cold water; mix well. 
  3. Chill. 
  4. Serve over crushed ice garnished with lemon slices and fresh mint sprigs.

About The Author

The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

We love introducing fun new recipes as well as time-tested recipes, straight from the archives!

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Comments

<span>Suzanne Gilliam</span> Sun, 08/22/2021 - 13:51
Your recipe for frozen lemonade sounds so refreshing!! Wondering if you would please send me your recipe? Thank you in advance
<span>Candace</span> Thu, 07/29/2021 - 09:37
If you want to make an even more flavorful lemonade, following a centuries-old process, do this: Spread your sugar on a cutting board or other clean surface. Drop whole lemons in boiling water and boil until they are very warm. Remove from the water and let them cool only until you can handle them comfortably. Then, roll the lemons in the sugar; use as much pressure as you can without bursting the lemons. The sugar will absorb the oils from the lemon peel, while the rolling motion will pulp the lemons, helping extract all the juice. Add the lemon-sugar to the water, then cut the lemons and squeeze them in. I learned this method while working at a historical village in Texas.
<span>Kimkymkimm</span> Fri, 06/23/2017 - 14:21
Please post your recipe!! We are having a Fourth of July picnic for 200 and I'd love to make your lemonade this week! Kim
<span>Michelle Knowles</span> Thu, 08/05/2010 - 15:32
I have a very similar recipe, which is on a larger scale, that leaves the lemon part, with hot water & sugar & lemon juice & zest, in the freezer 'til you're ready for it. Then you take it out, thaw it, add an equal part of cold water, & then have it. With this one, you can make up a huge batch at once but just take it out of the freezer when you want it. Really good! The recipe here seems good, although I've never had mint with my lemonade. Something to try. :)
<span>Mary</span> Sat, 07/01/2017 - 18:54
I saw an old post about a recipe you have for freezer lemonade. Would you share it with me please? Thanks so much!
<span>Tracey</span> Tue, 06/27/2017 - 10:36
I was wondering if I could get a copy of your lemonade recipe for the freezer
<span>Ann</span> Fri, 06/23/2017 - 14:54
Michelle, I would love a copy of your freezer lemonade recipe! Ann
<span>Ginnie Sulcer</span> Tue, 08/20/2013 - 15:56
Hi Michele, Would you mind emailing me your lemonade recipe? I like that you can put it in the freezer and take it out when you have the thirst for lemonade. Thank you! Ginnie
<span>Valorie Lightner</span> Tue, 05/23/2017 - 11:16
Please email me your recipe. i like that you can freeze it for later use.
<span>Mike Clark</span> Thu, 08/05/2010 - 09:28
very good just like mom's.