Recipe: Retro Lemonade

Recipe: Retro Lemonade


  •  6 Lemons
  • 1.25 cups sugar
  • 5 Cups cold water



  • Medium sized bowl 
  • Peeler to remove lemon zest
  • Pitcher or carafe + glasses/cups 


Fewer things are better than a perfectly sweet and sour lemonade on a hot summer day. We prepared this recipe and served with the Jalisco glass.

This enhanced recipe is really special. It's something that takes you back to summertime days gone (but not forgotten) by preparing an "oleo-saccharum" which is then infused into the syrup. This method reintroduces some of the lemon oils, which are full of extra flavor. It's sure to win over any powdered version all summer long.

To Make:

Wash lemons & peel the zest off of lemons, setting the peeled lemons aside.
In a medium bowl, mix the peels with sugar and allow to infuse for at least 2 hours (or overnight for maximum extraction).

*The resulting mixture is referred to as an "oleo-saccharum", and will knock your socks off with its intense flavor. If made again and strained, try it with other kitchen creations like punch, vinaigrette, or as an ice cream topper.

When ready, bring at least an equal amount of water to a boil, and remove from heat. Add the lemon peel-sugar mixture and stir until the sugar is fully dissolved. Once dissolved, strain into the bowl and discard the peel/zest solids.

Cut lemons into manageable halves, and squeeze into the bowl, straining pulp if desired.

From here you can adjust the ratios of sugar, juice, and water to taste.

As the summer weather has officially arrived, we prepared this recipe and stashed it in the refrigerator to sip on for the rest of the week (it won't even last that long). Before serving, stir with a long spoon and pour over fresh ice in your preferred juice glassFor fun, I documented the process in images below.


Washed lemons
Peeling lemonsPrepared lemonsLemon peelsAdding sugar to lemon peelsSugar / lemon peel mixture

Lemon peels begin to release oil, steeping in sugarOleo-saccharum after about 2 hours - you can make this ahead of time and steep overnight if desired.Adding oleo-saccharum to boiled water off heatStir oleo-saccharum until dissolved into waterStrain syrup mixture and discard peels

Previously peeled lemons, halved and ready to squeezeSqueeze lemon juice into bowl containing water / syrup mixtureStir with a long spoon before servingServe when chilled over fresh ice


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