Our Recipe Archive

Simple, bright, and endlessly adaptable, this Lemonade Base is a modern take on a timeless classic. Made with fresh lemon juice and sugar syrup, it’s perfect for mixing by the glass or pitcher, and easy to customize with herbs, sparkling water, or fruit infusions.

Main Ingredients:

• Lemon Juice (1½ cups, freshly squeezed)
• Sugar (1½ cups)
• Water (1 cup for syrup + 5–7 cups for dilution)

Meal Type:

• Drinks

Cooking Method:

• Stovetop

Basic Cooking Steps:

Instructions:

1. Make Simple Syrup: In a small saucepan, combine 1 cup water and 1½ cups sugar. Heat over medium, stirring until sugar dissolves. Let cool.
2. Juice Lemons: Squeeze fresh lemons to yield 1½ cups juice. Strain to remove seeds and pulp.
3. Combine: In a pitcher, mix lemon juice and cooled syrup.
4. Store: Refrigerate the base in a sealed jar or bottle for up to 1 week.
5. To Serve by the Glass: Mix ½ cup base with cold water and ice. Adjust to taste.
6. To Serve by the Pitcher: Combine full base with 5–7 cups cold water and ice. Stir well.
7. Optional Garnish: Add lemon slices, mint, or berries for a festive touch.

Recipe Links (External Sources):

These modern lemonade base recipes offer great variations and techniques:

• Natasha’s Kitchen – Homemade Lemonade – Classic syrup-based lemonade with tips for storage and serving
• YumChief – Lemonade Base – Blended lemon and zest base, freezer-friendly
• Cooking Nook – Lemonade – Quick-mix lemonade with simple proportions

Retro Recipe

Inspired by mid-century hospitality guides, this refreshing Lemonade Base was designed for scout suppers, porch parties, and summer socials. Made with fresh lemon peel and juice, it creates a concentrated syrup that can be mixed by the glass or pitcher.

Ingredients:

• Lemon Peel (1 tablespoon, freshly grated)
• Sugar (1½ cups)
• Boiling Water (½ cup)
• Lemon Juice (1½ cups, freshly squeezed)

Instructions:

1. Grate First: Before juicing, grate 1 tablespoon of lemon peel from fresh lemons. (Dried peel won’t work here.)
2. Make Base: In a jar with a tight-fitting lid, combine lemon peel, sugar, and boiling water. Shake well until sugar dissolves.
3. Add Juice: Pour in lemon juice and shake again to combine.
4. Chill: Store covered in the refrigerator.
5. To Serve by the Glass: Mix ½ cup of base with cold water and ice in a tall glass. Stir well.
6. To Serve by the Pitcher: Combine full base with 5 cups cold water in a 2-quart pitcher. Add ice to fill and stir.
7. Optional Garnish: For frosted glasses, dip rims in lemon juice, then sugar. Chill for 30+ minutes before serving.

References:

• Girl Scouts of the U.S.A. Girl Scout Cookbook. 1971. Henry Regnery edition ed., Chicago, IL, Bantam Books, Inc., May 1973. p. 41.