State Fair Lemonade

This homemade state fair lemonade is bright, tangy, and refreshingly sweet—just like the classic version you remember from the fair, minus the wait.

Prep Time15

Cook Time3

Rest and Chill Time4

Total Time4 18

Course: Drinks

Cuisine: American

Keyword: State Fair Lemonade Recipe

Servings: cups

Calories: 182kcal

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.

We strongly recommend using glass bowls and glass pitchers for the lemonade. Lemons are highly acidic and can etch plastic when left to sit for long periods of time.
You can add other fresh fruits such as strawberries and raspberries to the lemonade when serving.