Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- about 6 medium lemons , juiced to yield 1 cup (250 ml /8.5 oz ) juice
- 3¼ cups (850 ml/29 oz) water
- ¾ cup superfine sugar (160 g/5.6 oz)
Directions
Juice the lemons on a citrus reamer. Rolling the lemons on the counter with moderate pressure prior to juicing will result in more juice from each lemon. Try to keep out the seeds. If you prefer lemonade with no pulp, strain the juice to remove it.
Dissolve the sugar in the water. Heat may be helpful if using a large amount of sugar.
Combine the juice and sugar water in a pitcher. Stir well.
Chill or serve over ice cubes.