Vintage Lemonade

Vintage Lemonade

186

"In the 1800's this is how people made lemonade--you can do it too! It's not that difficult, and tastes wonderful!"
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Ingredients

1 h 5 m servings 269 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 269 kcal
  • 13%
  • Fat:
  • 0.4 g
  • < 1%
  • Carbs:
  • 76.9g
  • 25%
  • Protein:
  • 1.6 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 13 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Peel the rinds from the 5 lemons and cut them into 1/2 inch slices. Set the lemons aside.
  2. Place the rinds in a bowl and sprinkle the sugar over them. Let this stand for about one hour, so that the sugar begins to soak up the oils from the lemons.
  3. Bring water to a boil in a covered saucepan and then pour the hot water over the sugared lemon rinds. Allow this mixture to cool for 20 minutes and then remove the rinds.
  4. Squeeze the lemons into another bowl. Pour the juice through a strainer into the sugar mixture. Stir well, pour into pitcher and pop it in the fridge! Serve with ice cubes.

Footnotes

  • Editor's Note:
  • The nutrition data for this recipe includes the full amount for the entire lemon. The actual amount of the lemon consumed will vary.

Reviews

186
  1. 234 Ratings

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Most helpful positive review

This is wonderful, especially with Meyer lemons. Be careful with the sugar though. I started with less sugar and didn't need to add the rest. A tip to those who think this is bitter- the peel i...

Most helpful critical review

Tasted too much of the lemon rinds.

This is wonderful, especially with Meyer lemons. Be careful with the sugar though. I started with less sugar and didn't need to add the rest. A tip to those who think this is bitter- the peel i...

The best lemonade I've ever tasted- you can make this recipe simpler by juicing the lemons first, then adding sugar to the rinds.

Nice taste, but one tip... resist the urge to press the peel or stir it around in the sugar. Just put it in, mix it lightly and let it alone! Otherwise the end result will be bitter. Trust m...

Loved this Lemonade, I would call it extremely intense. I probably would not fix another lemonade recipe after trying this one. I did just zest the lemons instead of peeling, turned out great.

I kept the recipe as is, then after it was all done I taste tested with more lemons and water ready to go. Turned out great! Ended up using 2 more lemons and a cup more water, but it was to ou...

This was the best lemonade ever!! I make it all the time now! I made it and mixed it with vodka for New Years and it was fabulous!! The lemon oil from the skins really overpowers even the che...

This truly is spectacular lemonade. A bit sweet so Im adding water or lots of ice as I drink. Great tip from another reviewer - do NOT play around, stir, or mix rinds, just let sugar and then ...

We have a lemon tree in our backyard and since I discovered this recipe last summer, I've made so many batches of lemonade I don't even follow a recipe anymore! This is the best lemonade recipe!...

Tasted too much of the lemon rinds.