There is no better way to celebrate warmer weather than with a large pitcher of fresh squeezed Orange Lemonade. It is 4 ingredients, easy to make, and better than store-bought.
Prep the oranges and lemons by washing under lukewarm water, lightly scrubbing the peel with a scrubber, and towel drying. Firmly roll the oranges and lemons on the counter several times (this helps loosen more juices).
Zest and juice the oranges and lemons until specified measurements above.
To a small saucepan add water and granulated sugar. Heat over medium until the sugar has dissolved completely.
Remove syrup from heat and stir in the orange zest and lemon zest. Cover saucepan with lid and allow the syrup to cool (and steep) to room temperature.
Place a small fine mesh strainer over top a large pitcher. Strain the citrus syrup, orange juice, and lemon juice into the pitcher.
Remove the small fine mesh strainer and discard the zest and pulp leftover.
Add the water into the pitcher and stir until well combined.
Pour into glasses over ice cubes or crushed ice. Garnish with slices of orange, lemon, or both.
Video
Notes
Storing Information:
Stored in a glass pitcher, in the refrigerator, will keep up to 4 days.
Stored in an airtight pitcher or jar, in the refrigerator, will keep up to 2 weeks.
Variations:
Make sugar free orange lemonade by using allulose or other no calorie sweeteners in place of granulated sugar.
Try blood orange juice in place of regular orange juice.
Add a splash of canned coconut milk.
Turn it into an Orange Lemonade Punch by adding tonic water, sparkling water, mineral water, or sodas.
Add ice cream, sorbet, or frozen yogurt to make an orange lemonade float.
Nutrition
Calories: 89kcal
Keyword BLOOD ORANGE LEMONADE, LEMONADE, ORANGE AND LEMONADE, ORANGE JUICE AND LEMONADE, ORANGE JUICE LEMONADE, ORANGE LEMONADE, ORANGE LEMONADE RECIPE