State Fair Lemonade

Bring the sweet-tart flavor of a summer fair to your own kitchen with this classic State Fair Lemonade. Made with fresh lemons, real sugar, and infused lemon zest, it delivers a bright, refreshing drink that tastes like sunshine in a glass.

Why You’ll Love This Recipe

This lemonade is a step above the usual thanks to its zest-infused sugar, which draws out aromatic lemon oils for maximum citrus flavor. The slow infusion and chilling process make the lemonade smoother and more vibrant, with just the right balance of sweetness and tang. It’s a crowd-pleaser for barbecues, picnics, or lazy afternoons on the porch.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

8 fresh lemons (divided: 6 for zest/juice, 2 for slices)
1⅓ cups granulated sugar
6 cups water (4 cups hot, 2 cups cold)

Directions

1. Prep lemons: Roll lemons firmly on the counter to release juice. Zest 6 lemons into a small bowl.

2. Infuse sugar: Add sugar to the zest and press together with a spoon to release oils. Cover and let sit for 2 hours at room temperature.

3. Make lemon syrup: Transfer lemon-sugar mixture to a heat-safe bowl. Pour in 4 cups hot water and stir until sugar dissolves. Cover and refrigerate for 2 hours.

4. Juice lemons: Halve the 6 zested lemons and squeeze to yield about 1+ cups juice.

5. Mix lemonade: Stir lemon juice into the chilled lemon-sugar water. Strain through a mesh sieve into a large bowl. Add 2 cups cold water and stir.

6. Serve: Thinly slice the remaining 2 lemons. Add ice and lemon slices to a pitcher, then pour lemonade over ice.

Servings and timing

Servings: 7
Prep Time: 15 minutes
Cook Time: 3 minutes
Rest/Chill Time: 4 hours
Total Time: 4 hours 18 minutes

Variations

• Herbal twist: Add fresh mint, basil, or thyme during infusion for extra aroma.

• Berry lemonade: Muddle strawberries, raspberries, or blueberries into the pitcher.

• Sparkling: Replace some of the cold water with sparkling water for fizz.

• Lavender lemonade: Infuse the sugar with a pinch of dried lavender buds.

• Reduced sugar: Use less sugar or replace part with honey or agave.

Storage/Reheating

Store lemonade in an airtight container in the refrigerator for up to 2 days. For longer storage, freeze in ice cube trays and use cubes to flavor water, tea, or cocktails.

FAQs

Why infuse the sugar with zest?

It releases aromatic lemon oils into the sugar, making the lemonade more fragrant and flavorful.

Can I skip the chilling steps?

You can, but the flavor won’t be as deep or smooth. The resting time allows the lemon to fully infuse.

Can I use bottled lemon juice?

Freshly squeezed juice is best for flavor, but bottled can work in a pinch.

How do I make it less sweet?

Reduce the sugar to taste or dilute with more water.

Can I make it sparkling?

Yes, replace the 2 cups of cold water with club soda or sparkling mineral water just before serving.

What kind of lemons work best?

Standard Eureka or Lisbon lemons are great, but Meyer lemons give a sweeter, floral twist.

Can I use a different sweetener?

Yes, honey, maple syrup, or agave can be used—adjust amounts to taste.

How can I make it pink?

Add a splash of cranberry juice or muddled strawberries before serving.

Is this recipe good for large batches?

Yes, simply double or triple the ingredients and use a larger pitcher.

Can I serve it warm?

Yes—skip the chilling step, keep the water hot, and serve as a lemon-infused tea.

Conclusion

State Fair Lemonade is a nostalgic, refreshingly tart drink with an aromatic citrus punch that sets it apart from ordinary lemonade. Whether enjoyed ice-cold on a summer afternoon or jazzed up with herbs or berries, it’s a sip of fairground happiness anytime you want it.

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