Lyons Family Cookbook

Classic Lemonade


- 12 medium lemons , scrubbed well, halved pole to pole, all halves sliced thin

1 1/4


granulated sugar


table salt (optional)



water (cold)

Mash lemons and sugar (and salt, if using) in large, deep bowl or saucepan with potato masher or wooden spoon until lemon slices give up their juice, sugar is dissolved, and juice is thickened to syrup consistency, about 4 minutes. Pour half the lemon slices and syrup through large sieve over bowl or saucepan; press on solids with masher or back of wooden spoon to release as much liquid as possible. Discard solids; transfer liquid to serving pitcher. Repeat process with remaining lemon slices. Stir in water until blended. Chill well and stir to blend before serving, over ice if desired.

If you like, scrape the pulp from a couple of mashed lemon slices into the pitcher to make a more pulpy lemonade. Adding one tablespoon of grenadine turns the lemonade pink and imparts extra sweetness.


1. Slicing the Lemons: For uniformly thin slices, halve the lemons from pole to pole before slicing horizontally.

2. Mashing the Lemons: Mashing the sliced lemons with sugar not only dissolves the sugar but also releases some of the flavorful and aromatic oils from the peel. If you don't have a potato masher, use a wooden spoon.


Source: Cooks Illustrated