Thank you Helix Sleep for sponsoring! Click here helixsleep.com/ragusea to get 30% off an Elite or Luxe mattress (plus two FREE pillows!) - or take 25% off sitewide - during their Fourth of July Sale. If you miss this limited time offer, you can still get 20% off using my link! Offers subject to change. #helixsleep

When life gives you lemons, watch a man make lemonade in six different ways, while yours rot in the fridge!

I have never been more intimidated in my life than at 1:32 when adam chooses to strain out the pulp and then dumps it BACK into the juice as a show of pure, unrestrained, anarchic power. Godspeed, you glorious semi-retired legend.

Chef Johns "state fair" lemonade is my preferred method. he macerates the peels in sugar for a couple hours. it's insane. but it does have that more candy taste which some may not prefer.

I'll host a lemonade tasting so my friends can say "hmm I'm detecting notes of lemon" to each other in aristocratic voices.

5:31 Subtle good dad moment as Adam responsibly removes his child's face from the video.

In some parts of Europe, they use sparkling water instead. It’s approaching more the like of “mocktail” but elderberry lemonade in Eastern Europe is worth dying for !

I always freeze lemons the day before I make lemonade. The ice crystals burst open all the plant tissues and you can get basically 100% juice extraction

Ah yes, I now plan to compulsively try all 6 different ways to make lemonade in one evening

Maybe it's a European thing, but every homemade lemonade here has to have fresh mint in it. Smash a couple of leaves up and put them in there, makes it even more refreshing

The main reason many recipes call for boiled simple syrup (aside from a convenient way to extract flavor from additional ingredients) is the process of boiling makes it sweeter and, additionally, the elevated temperature allows for a greater solubility of the same original amount of sucrose. So, you can either get away with using less sugar for the same level of sweetness or produce a sweeter syrup (by volume) by achieving a higher concentration of sucrose. Also, a "simple syrup" in standard bartending is a 1:1 ratio (by weight) of sugar and water that's simply agitated (usually just blended) to produce the final product. No heating is required. For my home simple syrup, I also add a few drops of vodka as a biocide to increase shelf life.

"When life gives you lemons, don't make lemonade! Demand to see life's manager! Do you know who I am? I'm the man who's going to burn your house down! With the lemons! I'm going to create a combustable lemon that can burn your house down!"

One lemonade technique I've been meaning to try is to remove the outer rind of the lemons before squeezing. Then place the peels in sugar. The sugar is supposed to draw out all the "lemon oils" creating oleo saccharum (oily sugar). Then use that lemony sugar in the recipe. Apparently thats what "carnival lemonade" stands do to bump up the lemon flavor, without extra cost.

I hope that betta fish has a properly sized tank now

I am a die hard chef johns state fair lemonade fan. I can never go back

I like using a syrup purely because I keep syrup on hand anyway for making cocktails. A 2:1 syrup is basically shelf stable, so you can boil up a big batch and then keep it around for a while.

Can't help but think of Marge's Itchy & Scratchy cartoon whenever lemonade's mentioned.

SLAM THAT PULP BACK IN THERE HELL YEAH

Based for censoring your kid's face.

Yes. More of this. Perfect pacing, straight to the point and boiled down information.

I appreciate that as you address the internet commentary on people changing size while documenting their life on camera - in your case shrinking - your recent videos include ice cream and sugary lemon water. The contrast is pleasing. No shade. I appreciate intelligently mixed messaging.

We are so lucky to have a meyer lemon tree on our property. It really does make the most amazing lemonade ever. But we also have two mandarinquat trees (kumquat and mandarin orange hybrid), and their flavor is absolutely divine when they're slightly over ripe. Like the sweetest orange flavor you've ever experienced, with a perfect slight touch of sour. Ive always desceibed them to my friends as the perfect blend of a lemon, lime, and an orange

Recently I’ve been making a lot of homemade lemonade, and the whole time I was really wishing you had a video for it, because your videos are absolutely amazing and really helpful for someone new-ish to cooking. I really love the way you explain things, for some reason it just clicks with me. So, thank you for the perfectly timed video!

this is perhaps the most American thing I've ever seen. Simple things being explained at detail, muscle and nonstop talking. And yet I enjoy it.

I remember going to my grandmother's house as a kid and blending cut up lemons into Lemonade I know we juiced some and blended others and I have no idea hoe many juiced/belended lemons we used but I remember loving it so experiment to your hearts desires

I like chef John's method where he soaks lemon peels in sugar and then makes a syrup out of that.

the way you put words together is why I come hear every episode

surprised you didnt discuss chef john's method, with an oleo saccharum

Hi Adam, this recipe vid on a hot day reminded me of my preferred method: simple syrup, super juice and Topo Chico. Fresh sparkling lemonade is the seventh option you didn't cover, and I had hoped you might. The super juice makes for more work but efficient use of inputs and having swing top bottles of juice and syrup alongside cold Topo Chico in the fridge makes for a week of anytime sparkling lemonade. Additionally, each glass can be made to preference for sweetness and intensity. Highly recommend if you ever revisit lemonade.

my proportions are usually for a liter of water, 1 lemon, 5.5 tablespoons of sugar, and half a tablespoon of salt for the electrolytes. Also instead of zesting the lemon, I just peel out all the pulp from the leftover lemon and throw it in the pitcher, then i wait the next day and the oils from the lemon has infused itself into the juice making it even more flavorful not to mention the sweetness has gone mild, you won't even need ice to dilute it. Tbh its less of a lemonade and more of a lemon flavored water, which makes me drink a lot more of it. Pro-ish tip: It gets even better if you still have the lemon halves from last time you made the juice, you can still use those since they still have plenty of the oils to infuse to the juice, its like it gets more flavorful the more you make it, of course if you got too much used lemon halves in the pitcher you gotta throw some out and replace it with the freshly used ones

I needed this video, my mom makes an amazing lemonade almost every summer and this year she’s dealing with some health issues that have prevented her from doing a lot, she likes to put ginger and mint in hers and something about the ginger in lemonade is just so good

I just made a bottle of concentrated lemonade to keep in the fridge, with the Superjuice method, just without the water and adding more sugar to hit a good ratio for me (it's significantly less than 1:1 for the juice). I've got a bunch of fruit syrups donated by a friend who works in the food industry, so it's nice to make a base of lemonade concentrate, then sweeten it to taste with things like grenadine or passionfruit syrup, and then dilute with carbonated water. Then I sit down sipping my new lemonade and this pops up on my feed. Prodigious timing!

I make a rhubarb simple syrup every spring. Lemonade made with rhubarb simple syrup is absolutely incredible. Highly recommend!

Try adding spearmint for further freshness in the lemonade, & the lavender is a tea so you’re getting some extra health benefits.

I seriously love this video, if some of you dislike gratuitous amounts of sugar you can try it my way: Same exact recipe except only 2/3 tablespoons of sugar, and a teaspoon of salt. It comes out extremely clean crisp and sour And refreshing, almost like a tropical lemony water, great for hydration, I typically make it this way when I don’t really want just plain water, but also too thirsty for a sugar bomb. :)

Love the way to structure and explain everything. Clear and entertaining

I have been making lemon-limeade by cutting the skins off shaping the fruit into a cube. The 6 skin slices are easy to squeeze completely. Optional: I use a pairing knife to easily knock the juicy pulp free from the bitter papery substance. I toss it in the blender with sugar, water, and some lime zest and then run it through a sieve. I dont use a sieve when I don't add zest and go through the optional step.

I like to slightly caramelize the sugar with a pinch of kosher salt - not enough to make it noticeably salty - it gives it a bit of dimension so it's not just flat sweet + sour and really concentrated so it doesn't take ages to cool. I like to use the oxo potato peeler to remove big slabs of zest that are easy to pick out (I also add these slabs and fresh lemon juice when I make bbq sauce.) Since there is less surface area exposed to the liquid, it's not as intense with ruptured citrus oil bleeding out like from those wood rasp type zesters. I use the oxo zester to make the spiral twists for cocktails. I like very sour, not too sweet - if I only have a few lemons, I will use the few I have + the zest and supplement with citric acid rather than concentrated lemon juice so the freshness of the real lemons perfumes it properly. Butterfly tea blossoms turn liquids beautiful lavender purple but it is also an acid-indicator and will turn acidic things magenta and basic things a deep teal. - Purple/red cabbage does this as well. Also you know you just drank from the spout for the bicep shot lol.

Living in the tropics I learned to add a little habanero pepper to my lemon aid. It is surprisingly refreshing. I also like tamarind aid, key lime aid, and sumac aid.

When you're zesting with a microplaner like that, do it concave up, planer on top of lemon. All the zest will sit in that little trough and you can deposit it super easy.

1. rinse lemons under hot water to remove wax film 2. peel lemons, avoiding the pith 3. mix the peels into sugar, leave covered for an hour or two to extract the oils 4. Roll the peeled lemons applying light pressure to break down membranes, cut in half, juice using a handheld citrus press. 5. stir together sugar-peel mix, lemon juice, and water until sugar is fully dissolved 6. strain out the peels (use an even finer strainer if you don't want pulp) Bulk of lemon flavor comes from the essential oils, a small portion of which DOES get released when juicing. With this method you get a much fuller lemon taste.

Heating sucrose at 60 C (140 F) yields so called inverted sugar (invert syrup - used e.g. in bakery and medicines), it is about 1.3x sweeter than just sucrose due to breakdown into glucose and fructose (the latter of the two is much sweeter) so one can use less sugar or get sweeter lemonade with same amount of sugar.

I've put rose water in lemonade before and find it extra refreshing - not too far off from adding some lavender petals. You just have to be careful with rose water because it is VERY strong, and it's easy to overdo it. I pour a little bit into a spoon (over the sink) and put one drop at a time into the lemonade. About 5 drops usually does it for a normal-size pitcher.

Salted lemon is a favorite snack of mine. The two go together surprisingly well. Try a small pinch on the next lemon wedge you come across.

Adam have you tried Chef John's method where he lets the peel soak in a bunch of sugar for a while? I really liked it, curious how it compares to these versions

Just a tip for squeezing lemons. Massage them on the table a bit first and then microwave them for another bit. Just so that they are warm. Sugar melts easier in the juice that way also.

That's almost the exact ratio my family uses to make lemonade! Though, I usually add some more water to mine (on top of the ice cubes), cause my stomach really dislikes me adding anything slightly too acidic to it. What I often do is slice up some strawberries and add a few sprigs of mint into the container I make the lemonade in, add some ice and shake vigorously, the ice cubes bruise up the strawberries and mint leaves wonderfully and they release so much more flavour into the lemonade than when you just drop em in!

I've learned to enjoy the flavor of stevia in lemonade.

Nice tip to cool the syrup without diluting it, but transfer to a metal vessel first. Much better heat conduction, and will cool way faster. 😊

I didn’t expect to cringe when seeing the lemon get cut lengthwise

I don't recall what proportions we use, but our lemondae recipe is to put the whole lemons into a blender or a juicer. Pulp, rind, zest, and seed all ground down add water and sugar and I swear, its great.

I didn't know I was going to the grocery store tonight to buy sugar and lemons. Fantastic vid!!! Thank You! ... And my kids thank you when they come home to visit.

Wow...I didn't think I had this much to say about lemonade (and related topics). Juice extraction: Regarding reamers, they are very nice. I have a stick-style beechwood reamer as well as one similar to that used in this video; I wind up using the beechwood one more often, because it's easier to clean, usually more comfortable to use, and the juice-catching ones still require two hands. If you're only juicing half a lemon at once, or similar, the ease of cleaning is important. I do have one of the hinged presses, and it's significantly faster for squeezing large volumes, but still less effective, though if well-designed the difference is marginal (hand-squeezing afterward still recommended). If you are space-limited, just get a beechwood reamer; if you have room for both and frequently juice lots of citrus, I can recommend the Chef'n variant of the hinged squeezer (or any similar compound-lever design). Flavor & Measure notes: - I prefer many things slightly less sweet, or slightly more acidic, than most recipes (or commercially available products). Try it as written, but feel free to adjust (one thing at a time!) if it's not to your taste. The goal here is mild-but-refreshing, with a clear lemon flavor, rather than pucker-inducing. - I'm using weight measures, so things are a bit different; 1:1 by volume for dry sugar is 87:100 by weight (100 being lemon juice). My ratio below is about 57:100 by comparison. If you want the more-sugar variant, use a 3:2 ratio by weight of syrup to lemon juice (this agrees with Adam's adjusted ratio for syrup). If you are going to use dry sugar, use 1:2 by weight for the as-written proportions. - I prefer the syrup as it makes it easier if I want to use carbonated water and make some sort of soda; as I have carbonated water on tap, I prefer that variation to using sugar and then adding ice, because then no ice is necessary (though ratios are a bit different). The same is true if you like to mix your own cocktails, or in some cases, make ice cream/sorbet. - With the way commercial citrus is processed (and some people in the family who have trouble with citrus zest/oils), I don't use zest; feel free to add it if you trust your citrus grower. My lemonade recipe & process: Having gotten a kitchen scale, and being lazy, I've wound up with the following method: 1. Find a glass jar/bottle that has reasonable volume and pours well, and a matching (metal!) funnel. Target volume is about half the jar (1/4-1/3 each sugar and water). 2. Boil some water (kettle or measuring cup in microwave are ideal). 3. Add your choice of sugar to the jar, measuring the weight. I usually use white, but turbinado (less-processed cane) is also tasty. 3a. If you want to add zest or herbs/spices that would stay in, they could be added now. 4. Add the same amount (by weight) of boiling water (as sugar in step 3). 5. Using a pot holder, kitchen towel, or otherwise, put the lid on and swirl to combine, then remove the lid. This makes a very quick 1:1 simple syrup, and it stores nicely in the fridge. If I only use 100-200 grams of sugar at a time, I usually use it up before having to worry about shelf life, and it doesn't require cleaning a pan. I haven't looked at equivalent weights for similar sweetness for liquid sugars (honey, maple syrup, molasses, agave), but those may also be tasty options, especially honey. For lemonade: Juice the lemon, and add equal weight syrup, then add water to taste; I usually use about 120g of each (about half a cup) for one gallon, which is closer to 30:1:1 than Adam's 5:1:1, but it provides a pleasant sweet/tart flavor that is identifiably lemon, without being at all overpowering. If let chill in the fridge for a few hours or overnight, it does get a bit stronger. Obviously, adjust for taste; adding the juice to the (cooled) syrup would also be reasonable, as a form of "instant" lemonade. Lime juice also works nicely, but needs more sugar; I usually start the simple syrup at twice the weight of lime juice.

I had a couple different kinds when I visited India. One with Honey and one with palm sugar. They also added cardamom. Super yummy

Love lemonade, especially with fresh mint or grape hyacinth. 🙂

Come on Adam you're smart enough to not keep a fish in that small of a container

Ice Cream and now Lemonade! You honor us Adam

My favorite method is still Chef John’s state fair style lemonade where you extract the oils from the zest by keeping it in dry sugar overnight to make oleosucrum

One thing you can do when making the syrup is tear one cabbage leaf into it and kids LOVE when they pour lemon juice into it and it changes from bluish to a bright pink colour which is fun.

I use 80% stevia 20% sugar to keep the carbs low, but taste better than all stevia. Also, leaving the lemon slices in the jug will intensify the flavour. Remove them once they get to your preferred flavour, because it will get to the point of tasting like detergent.

My go to recipe is still chef John’s Oleo-sacchrarum recipe

one thing i like to do with my lemonade is add a tiny bit of rose essence, apparently that's what rooh afza tastes like but i've never had it so i can't say for sure haha what i do know is that the rose essence gives a bit of floral fragrance which i personally love another thing i like to do is muddle up some mint leaves with sugar, add my lemon juice and or zest, and then sprinkle in some kala namak. this flavor profile isn't for everyone but i and my parents love it

There is this thing cocktail enthusiast do. It is called super juice, and it is done with the peals of the lemons and citric acid in powder form. The main advantage is that it is more flavorful without being more acidic. You should try it out.

State-fair style lemonade adapted from Chef John. Trim off the very tips off each lemon and peel all the zest off of each lemon, cut the zest into chucks, and let the zest sit in sugar (8tsp per lemon) for 4-8 hours (or microwave for ~60 sec.). Then dissolve the sugar with as little WARM(not boiling)water as possible, mix this with the juice of the lemons used, then chill and dilute with water/ice to your liking and enjoy. I like about 2 parts water to 1 part concentrate, and you can adjust the lemon candy-ness by letting the zest sit in the sugar for less time or by using less zest. I find with the concentrate you can make enough to actually last in the fridge for a few days rather than disappearing as soon as you’ve made it.

Thanks Adam, I just made the strawberry lemonade and it takes great. It's a tad bit sour, so I may do a bit more sugar, something like 5:1:1.2 or something next time.

Use Persian limes. Cut off the poles, quarter them and remove the central pith (it is bitter). Blend them with water and sugar, peels and all. Strain and serve. I have a Persian lime tree in my garden (it is the standard "lemon" here in Brazil) and the thing puts out more fruit than I can consume. Friends and family benefit 😅

I've often add fresh mint. Sometimes I will add sweet cherries. Lately, because of all the cucumbers, Ibe been blending cucumbers and adding lemon.

2:40 The syrup tends to work better if you're making a larger batch or, as I've seen some folks do, you mix up a bunch of syrup and sweeten the lemon juice to your taste when you make a glass, that way folks can decide how sweet/sour they want it.

Due to convenience I make lemonade with bottles juice and for reduced calories I use Spendia, it is a little sweeter than sugar but is great in drinks. 1 cup juice, 1 cup Spendia, 1/2 gallon water. Chill

Me with a whole lemon tree in my yard who makes lemonade (with allulose) when they're in season: Neat.

Some days I do too, make an entire pitcher of lemonade and drink it straight from the spout.

I really love putting some midori and triplesec in my lemonade. Like equal parts lemon juice, Midori, and triplesec is pretty good but you have to cut back the sugar a little cause the liqueur is sweet, especially if you're using dekuyper, which works fine but the more expensive stuff does taste better.

I have one variation my wife loves and it's super easy (I know you like easy and practical recipes so here it goes). You add the lemon juice mixed with the sugar (no water) to the microwave for 45 seconds to make a lemon syrup. I use that syrup to make super quick earl grey ice tea but works well for lemonade. The cooked lemon flavor may not be for everyone but it's super easy and quick and she likes that flavor better. You mix the syrup (and/or strong tea made with very little water for ice tea) with a bunch of ice to cool it and a bit of water if it's too strong. Proportions would match what you have here.

The bit where you sat up from bed and picked up the glass of lemonade definitely had me breathing through my nose forcefully xD

I boil simple syrup first just cuz it's easier to adjust ratios and I found it's actually significantly faster than how long I stir a full jug

I really appreciate you protecting your kids privacy

I've made lemonade with a simple syrup before, but I soaked some fresh rosemary sprigs in the syrup for a few minutes after it was off the heat. Just another of the endless variations to try.

Perfect timing. The 6 year old has been desperate to make lemonade for a few days and now wants to try all the ways.

adding a little condensed milked to lemonade also is rlly good, like a quick version of a brazillan limeade

Thanks. I have always been a bit reluctant to try making my own lemonade, but this finally gave me the necessary push. I do the simple variant, but with slightly less sugar.

I love the excuse to flex in the ending shot.... Well played, sir 🤣

1: I dont have lemonades 2: it’s 2am where I am. Tell me your secrets, king. I will always be here for your vids

I've been really enjoying making lemonade wiht a ginger bug lately. So refreshing and more healthy!

I use salt in my fruity drinks, and actually I use Lite Salt. It is half sodium chloride and half potassium chloride, which makes your salt balance a little more helpful -- and it's pretty similar to what sports drinks do.

My favorite version - fresh salted lemon/lime soda. No calories in this, just salty and lemony sparkling water, with crushed mint and if you're feeling adventurous then add chaat masala (Indian version of tahini).

Adam Ragusea at his best, to the point, with a spoonful of personality to soften the evening. #feeling-inspired-to-make-lemonade

Wow you posted this just as i was going through a lemonade phase! Awesome

What a refreshing video!

In India, we don't have much of lemons you guys have but we call lime lemons. Our usal retio is 10:2:4. We always add pinch of salt at the end.

14 lemons , 2 cups of sugar boiled and cooled, ice water 2 liters

Pro tip: before you squeeze the lemons, peel all of the zest off of them. Measure out the sugar you intend to use in the lemonade and set aside. Take a bowl and pour enough sugar (from your measured sugar) to coat the bottom of the bowl. Place the peelings in the bowl and stir them until they are completely coated. Pour the remaining sugar on top of the peelings so that they are covered as much as possible. Leave on the counter for at least an hour so the sugar can pull the lemon oil out of the peelings. Measure out your water and set aside. Pour some of it into the bowl with the sugar and lemon peelings and stir. Place a sieve over your lemonade container and pour contents of the bowl into the sieve. Pour the remaining water over the lemon peels in the sieve to rinse all the sugar and good stuff off of the peelings. Squeeze your lemons into your lemonade container and stir until all sugar is dissolved. Place in refrigerator to chill. Serve.

I tend to like the lemon zest mixed in with the sugar for a while before you work it in to whatever you're doing.

I can’t explain why, but when you make it with sugar syrup it just tastes so much better.

I was screaming "pinch of salt" until you finally mentioned it at the end

I do love a basil lemonade, highly recommend trying it out!

One method I've enjoyed if you find that the acidity overwhelms the flavor of the lemon is to add a small pinch of baking soda. It will react with the acid, destroying itself and a portion of the acid. You can add even more lemons this way to get a strong lemon flavor without an unpleasantly acidic drink. As an added bonus, it makes it fizzy and carbonated.

4:25 One of the things about simple syrup is that originally the ratio of sugar to water was 2 parts sugar to 1 part water. To the best of my knowledge this is done to make the syrup shelf stable. The way How to Drink said it was that you are trying to make pourable sugar not sweet water.

OK, I'll sue you, my lawyer's letter should be in the mail next week. I'll see you and your beta fish in court. Good day sir.

I generally prefer my lemonade without any sugar. Just about a liter of water and a healthy squirt of lemon juice. I love the sour taste. On occasion I'll put a whole lemon in for extra complexity to the flavor, but that requires drinking it fairly quickly. Letting the peel soak in it too long will make it bitter. I've been thinking of zesting it and putting the zest in a tea ball to get the benefit of soaking the peel without the risk of bitterness. The pinch of salt is an interesting idea. I sometimes do that with a pitcher of tea to help cut the bitterness so it needs less sugar. A very tiny amount of salt goes a long way in tea, so it's more like 1/3 pinch of salt. Only two fingers pinching instead of three.

“When they’re in my yard, I might as well eat them” that makes a pretty good no trespassing sign lol