State Fair Lemonade

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Start sipping the refreshing taste of State Fair Lemonade at home with just three simple ingredients—lemons, sugar, and water. An economical way to enjoy this fairground favorite!

Prep Time15

Cook Time3

Rest and chill time4

Total Time4 18

Course: Beverage

Cuisine: American

Servings: cups

Calories: 182kcal

Author: Jennifer Fishkind

Ingredients

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

Instructions

Place the lemons on the counter, and use firm pressure to roll the lemons. This will help loosen up the internal membranes and release more juice.
Next zest 6 of the lemons. In a small bowl, combine the granulated sugar and the lemon zest. Stir and press the lemon zest into the sugar to encourage the release of the lemon oils. Cover tightly with plastic wrap and allow the sugar and zest to sit at room temperature for 2 hours.
Remove the plastic wrap from the sugar and lemon zest and transfer to a large heat safe bowl.
Pour 4 cups of steaming hot water over the sugar and zest. Stir until the sugar dissolves. Cover with plastic wrap and refrigerate for 2 hours.
Slice the 6 zested lemons in half and squeeze or juice them. Set aside the lemon juice (you should get a little over 1 cup).
Remove the cooled lemon sugar water from the refrigerator and stir in the lemon juice.
Place a mesh strainer over another large bowl. Carefully pour the lemonade through the strainer.
Remove the strainer and discard the pulp and zest.
Add 2 cups of cold water and stir.
Slice the 2 remaining lemons into thin slices.
Add ice to a pitcher and several of the lemon slices, and pour the lemonade over the ice. Serve immediately.

Notes

Storage :

To store leftover State Fair Lemonade, transfer it to an airtight container or pitcher and refrigerate immediately. This will keep it fresh for up to 2 days. If you’ve added fruit or herbs, strain them out before storing to prevent them from breaking down and altering the flavor.
For longer storage, consider freezing the lemonade in ice cube trays for later use. When you're ready to serve, simply add the frozen cubes to a large glass for a cold, refreshing drink.

Tips :

I strongly recommend using glass bowls and glass pitchers for this lemonade recipe. Lemons are highly acidic and can etch plastic when left to sit for long periods of time.
When zesting the lemons, avoid the pith (the white part) by using a fine microplane or zester. The key is to grate only the colorful outer layer of the lemon peel, which contains the flavorful oils. Zest in long strokes, and stop when you reach the white pith to prevent any bitterness from transferring into your zest.
You can allow the sugar and zest to sit for longer than 2 hours for an even stronger lemon flavor, but I do recommend refrigerating.
When muddling the lemon zest with sugar, take your time! The goal is to extract the citrus oils from the zest, which will give your lemonade that signature, aromatic freshness. Don’t rush—let the oils soak into the sugar for at least a minute.
Hot water helps the sugar dissolve faster and more evenly. Don’t boil it, just heat it until it’s steaming. This ensures you’ll get a smooth, sweet base for your lemonade.
Once everything is mixed, taste the lemonade before serving. If it’s too tart, add more sugar; if it’s too sweet, increase the amount of lemon juice or water. Tailor it to your taste!

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