Orange Lemonade
A bright, balanced lemonade built on fresh orange and lemon, with peel-infused syrup for depth and clean citrus oils. Juicy, refreshing, and structured — unmistakably lemonade, not watered-down orange juice.
Prep Time : 15 min
Cook Time : 5 min
Servings : 8
15 min
5 min
8
Ingredients
Citrus Structure
• Pulp of 2 oranges, seeds removed
• Pulp of 1 lemon, seeds removed
Peel-Infused Simple Syrup
• ¾ cup (180 ml) water
• ¾ cup (150 g) white sugar
• Zest of 1 orange (colored layer only, added off heat)
• Zest of 1 lemon (colored layer only, added off heat)
Lemonade Base
• 400 ml fresh orange juice
• 120 ml fresh lemon juice
• 120–150 ml peel-infused simple syrup, to taste
• Pinch of fine sea salt
• 1 liter ice-cold water
To Serve
• Ice
• Orange slices
• Lemon peel twists
Directions
- Make the Peel-Infused Syrup
In a small saucepan, combine the water and sugar and heat gently, stirring just until the sugar fully dissolves, without boiling; remove from heat, add the orange and lemon zest, cover, and let steep for 10–15 minutes until aromatic, then strain and let the syrup cool completely. - Build the Citrus Base
In a large pitcher, add the orange pulp and lemon pulp and mash gently with a muddler just until juice is released and light structure forms, keeping texture intact and avoiding a purée. - Assemble the Lemonade
Add the orange juice, lemon juice, 120 ml of the peel-infused syrup, the pinch of fine sea salt, and the ice-cold water, then stir well and taste, adjusting carefully by adding more syrup for sweetness, more lemon juice if it feels too orange-forward, or more water if the flavor is too intense. - Chill
Refrigerate for 1–2 hours until fully cold and the flavors are integrated. - Serve
Fill glasses with ice, pour over the orange lemonade, and garnish with orange slices and lemon peel twists.
*Notes :
- Lemon should support and structure the drink, not dominate it.
- Peel oils are non-negotiable — they give depth and adult citrus complexity.
- Salt is invisible but essential; it sharpens both orange and lemon.
- The finish should be bright and juicy, never sweet and dull.
- Keeps well refrigerated for up to 48 hours.
Nutrition Facts
( per ~200 ml serving )
Calories
~90 kcal
Protein
0 g
Fat
0 g
Carbs
~23 g
Calories
~90 kcal
Protein
0 g
Fat
0 g
Carbs
~23 g
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Orange Lemonade
Ingredients
Method
- In a small saucepan, combine the water and sugar and heat gently, stirring just until the sugar fully dissolves, without boiling; remove from heat, add the orange and lemon zest, cover, and let steep for 10–15 minutes until aromatic, then strain and let the syrup cool completely.
- In a large pitcher, add the orange pulp and lemon pulp and mash gently with a muddler just until juice is released and light structure forms, keeping texture intact and avoiding a purée.
- Add the orange juice, lemon juice, 120 ml of the peel-infused syrup, the pinch of fine sea salt, and the ice-cold water, then stir well and taste, adjusting carefully by adding more syrup for sweetness, more lemon juice if it feels too orange-forward, or more water if the flavor is too intense.
- Refrigerate for 1–2 hours until fully cold and the flavors are integrated.
- Fill glasses with ice, pour over the orange lemonade, and garnish with orange slices and lemon peel twists.
Notes
- Lemon should support and structure the drink, not dominate it.
- Peel oils are non-negotiable — they give depth and adult citrus complexity.
- Salt is invisible but essential; it sharpens both orange and lemon.
- The finish should be bright and juicy, never sweet and dull.
- Keeps well refrigerated for up to 48 hours.