How to Make Lemonade Using Meyer Lemons

by Melissa Hamilton

Start to Finish: 15 minutes
Servings: 6 to 8
Difficulty: Beginner

Lemonade with Meyer lemons has a natural sweetness so you don't need to add a lot of sugar to combat tartness, unlike other lemons. Meyer lemons are technically a hybrid citrus fruit, a blend between lemons and mandarin oranges that originated in China. These lemons are harder to ship, making them more expensive, but very desirable for many cooks. You'll love the taste of Meyer lemon lemonade and how refreshing it is.

Items you will need

  • Saucepan
  • Juicer
  • Pitcher
  • Stirring spoon

Ingredients

  • 1/2 cup sugar
  • 1/2 cup water plus 1 1/2 quarts water
  • 5 to 6 Meyer lemons

Directions

Step 1

Make a simple syrup in a small saucepan by boiling the 1/2 cup of water and sugar together until the sugar is fully dissolved. Simple syrups are excellent when used to sweeten lemonades and iced teas because the syrup mixes with the beverage whereas sugars tend to settle at the bottom of the glass or pitcher.

Step 2

Slice the Meyer lemons in half and juice them into the pitcher. If you gently roll the lemon on the counter, applying a small amount of pressure, it will loosen up the juice and make it easier to juice the lemon. If you don't have a juicer, use your hands to squeeze the juice from the lemons.

Step 3

Add the simple syrup to the lemon juice and mix together. Then add in 1 1/2 quarts water and stir together until combined. Add ice and serve.

Serving Suggestions

The zest from Meyer lemons can add delicious flavor to your lemonade. Try freezing the zest in ice cubes with raspberries or fresh mint leaves, then use the flavorful ice cubes in the lemonade. You'll add a tasty twist, prevent the lemonade from tasting watered down when the ice melts, and the ice cubes are aesthetically pleasing as well.

About the Author

Melissa Hamilton began writing professionally in 2007. She has enjoyed cooking creatively in the kitchen from a young age. In addition to writing cooking articles for various publications, she currently works in the restaurant industry as a food and beverage trainer.