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Meyer Lemonade Recipe

Overview:

This Meyer lemonade recipe is very similar to my earlier Limeade recipe. However, the amount of the ingredients have been adjusted to account for the different flavor characteristics of the fruit.

 

Background:

  • I have several very fruitful Meyer lemon trees.  See my last post for tips on growing Meyer lemon trees.
  • With so many lemons, I have taken the opportunity to experiment in efforts to make the best possible Meyer lemonade.
  • If you are looking for fresh, delicious, organic lemonade, then just follow my simple formula below.

 

What you will need for the Meyer Lemonade recipe:

  • 8 to 10 Meyer lemons
    • You need more Meyer lemons than you would standard lemons because Meyers are milder.
  • Juicer (I like the The Amco Lemon Squeezer)
  • Pure cane granulated sugar (1/2 cup).
    • You need less sugar than typical lemonade because Meyer lemons are naturally sweeter. Of course you can use more sugar if you like, but this amount is just my preference. 
  • Saucepan
  • A 2-quart juice container

Note: If you just mix all of those ingredients together, it won’t taste very good. Following the simple steps and insights outlined below makes the world of difference.

Meyer Lemons and container

Meyer Lemons and container

 

Step-wise instructions for your Meyer lemonade:

 

Step 1: dissolve the sugar

Note: This is an important step because cold sugar in water does not dissolve that well.  As a result, if you put the sugar directly in your juice mix without dissolving the sugar crystals, the drink will be sour till you hit the bottom of the drink where the sugar settles… Then it will be painfully sweet.  Yuck.

  1. Put about 1 cup of water and then 1/2 cup of sugar in your saucepan.
  2. Stir. (At this point the mix will look pretty milky)
  3. Turn on the heat of the stove to medium and bring the water to a barely perceptible simmer.  As soon as you reach this minimal simmer turn off the stove. Don’t let it boil; you don’t want to burn the sugar or make a bubbling mess. You just want it to be warm enough to dissolve the sugar.
  4. Stir.  When the sugar crystals are completely dissolved, the sugar water should look clear.
  5. Make sure to turn off the stove and move the sauce pan to a different burner that is turned off and let it cool down.
Sugar water for Limeade

Milky looking undissolved sugar.

 

Step 2: get your container

  • If you use a 2 quart container then you don’t have to measure the amount of water.  You just fill up the pitcher with all the ingredients as outlined and then top it off with water when you are done.
  • I like to use glass containers because I believe there are too many chemicals in plastic that can leach-out into what you are drinking.  You can get the pitcher that I used in the pictures on Amazon.  However, it certainly doesn’t have to be a glass container to make this lemonade.

 

Step 3: juice your lemons

  1. Cut 8 to 10 Meyer lemons in half
  2. Squeeze/juice the lemons which should make about 2 cups of fresh Meyer lemon juice.

Side Note: There are a lot of juicers out there.  Many of them are complicated, messy and difficult to use.  However, about 2 years ago I found an awesome lemon juicer and I couldn’t be happier with it (see pictures). The Amco Lemon Squeezer is elegant, very simple to use, and easy to clean.

Tip 1: When using this juicer, you can just situate it over the container and save a step (see below).  The juice goes directly into the pitcher without needing another container.  I haven’t had any problem doing things this way, but depending on your technique, this method could potentially be messy.  Therefore, when doing this for the first time, it might be a good idea to do your squeezing over the sink.

Tip 2: I put the Lemons in the juicer so the cut-side of the lemon is down where the juicer holes are.

Best lemon lime juicer

Amco Lemon squeezer/Juicer above of the 2 quart glass container

Amco Lemon squeezer/Juicer

Amco Lemon squeezer/Juicer

Step 4: add the sugar water

  • The sugar water has to be cool-room temperature before you do anything with it.
  • This is important for two reasons:
      1. Hot sugar water will cook your fresh lemon juice.  Burnt/cooked lemon juice is not a flavor you are looking for in a refreshing drink.
      2. Hot sugar water can cause a glass or plastic container to crack.
  • If you can’t wait for the sugar water to fully cool down (like me) then, just add in some ice cubes to the saucepan holding your sugar water.  When it reaches room temperature or cooler, your ready to go.

 

Step 5: filler up

  1. Fill the remainder of the 2 quart container with water.
  2. Stir, add ice and enjoy.
  3. Yum!!
Meyer Lemonade

Meyer Lemonade

Additional options:

Option 1: Lemon soda

To make a delicious organic Meyer lemon soda, just add bubble water/carbonated water instead of regular water (at step 6).

Option 2: Lemon-Limeade

I recently made some tasty Lemon-Limeade.   This blend (in my opinion) the best of both worlds.  If you would like to try this option, just follow the same steps outlined above but use 3 limes and 6 Meyer lemons instead.

Option 3: Add in the fruit

I have tried adding in cut lemons (the peal and all) into the drink.  Some people say they like the added element that the oils in the peal bring out.  However, I have found that the drink tastes much better (to me) if the peals are left out of the equation.

 

About Thomas Osborne, MD

Dr. Osborne is a Harvard trained Radiologist and Neuroradiologist who loves to share his insight about medicine and gardening.

11 comments

  1. could you make this recipe with truvia.? How would you do it?

  2. Instead of using sugar I like to sweeten my lemonade with 2 fresh green apples. Using an Omega Juicer, I juice:

    * 6 to 8 lemons
    * 2 green apples
    * 2 to 3 small sprigs of mint

    Result? Unbelievably sweet lemonade that tastes like it’s made with real sugar!

  3. Liked your article on green fruit, i use the tug approach. a little tug, if the fruit comes off its ready, if not wait a few days and try again. I’ve gained a lot of information from you, keep up the good work.Thanks for checking my blog every once in a while. sometimes i have some good input.

    Steve at : rainforesttropicalfruit.blogspot.com

    • Thomas Osborne, MD

      Thanks Steve.
      I like the tug approach too… It does work for some of my citrus fruit such as the Tahitian Pomelo.
      But, at least in my experience, if I wait for the tug to work on most of my citrus I will have waited too long.
      This is esp true for my Bearss Lime which will get “end stylar breakdown” before it is ready to tug off.

      Nice monarch pictures on your recent blog post.

      All the best,
      Tom

  4. Where is Step 4?

    • Thomas Osborne, MD

      Hey Lori.
      Thanks for pointing that out!
      I guess I must have combined a step when I was composing the article and missed that. I have made the correction.
      Thanks!

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