State Fair Lemonade

Why You’ll Love This Recipe

I enjoy making this lemonade because it’s homemade, flavorful, and feels like a special treat. I like that the lemon zest infusion adds extra depth and aroma to the sugar, creating a vibrant, citrusy drink. It’s perfect for serving at gatherings or enjoying on a warm day.

Ingredients

(Her’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
8 fresh lemons (scrubbed, rinsed, and dried – divide 6 and 2)
1⅓ cup granulated sugar
6 cups water (divided: 4 cups hot water, 2 cups cold water)

Directions

1. I roll the lemons on the counter with firm pressure to help release more juice.
2. I zest 6 of the lemons and combine the zest with granulated sugar in a small bowl. I stir and press the zest into the sugar, then cover tightly with plastic wrap and let it sit at room temperature for 2 hours.
3. I transfer the lemon sugar to a large heat-safe bowl.
4. I pour 4 cups of steaming hot water over the sugar and zest, stirring until the sugar dissolves. I cover it and refrigerate for 2 hours.
5. I slice the 6 zested lemons in half and juice them, setting aside a little over 1 cup of lemon juice.
6. I remove the cooled lemon sugar water from the fridge and stir in the lemon juice.
7. I place a mesh strainer over another large bowl and carefully pour the lemonade through it, discarding the pulp and zest.
8. I add 2 cups of cold water and stir.
9. I slice the remaining 2 lemons into thin slices.
10. I add ice to a pitcher, add several lemon slices, and pour the lemonade over the ice. I serve immediately.

Servings And Timing

This recipe makes 7 servings and takes about 4 hours and 18 minutes, mostly due to infusion and cooling time, making it a perfect make-ahead refreshment.

Variations

I sometimes add a few sprigs of fresh mint for extra aroma or substitute part of the sugar with honey or agave for a different sweetness. I also like adding a splash of sparkling water for a fizzy lemonade twist.

Storage/Reheating

I store leftover lemonade in a sealed pitcher in the refrigerator for up to 3 days. I serve it cold over ice and do not reheat.

FAQs

Can I Make This Lemonade Sweeter?

Yes, I adjust the sugar to taste or add a bit of honey or agave syrup if I prefer extra sweetness.

Can I Use Bottled Lemon Juice?

I prefer fresh lemons because the flavor is brighter, but bottled juice can work in a pinch.

Can I Make This Ahead Of Time?

Yes, I prepare the lemon sugar infusion and lemon juice ahead, then combine and strain just before serving.

Can I Add Other Fruits?

Absolutely. I sometimes add sliced strawberries, raspberries, or oranges for a fruit-infused lemonade.

Can I Make It Fizzy?

Yes, I stir in sparkling water just before serving for a refreshing, fizzy lemonade.

Conclusion

I love making this State Fair Lemonade because it’s flavorful, bright, and refreshing. The homemade infusion of lemon zest and sugar gives it a vibrant flavor that makes every sip feel like a treat from the fair.

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