Chef's Recipes

Homemade lemonade

A Gourmet Traveller recipe for homemade lemonade by Serge Dansereau of Sydney's Bathers' Pavilion.

  • Serves 20
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Homemade lemonade
"What's better than homemade lemonade for a picnic? Everyone enjoys it and it is a real thirst quencher. I find offering either lemonade or sparkling mineral water gives guests a choice and the advantage is you can use the sparkling water to mix with your lemonade concentrate." - Serge Dansereau
This recipe is from the book <em>Bathers’ Pavilion Menus and Recipes</em> (ABC Books) by Serge Dansereau.


  • 1 litre lemon juice (4 cups)
  • 1.7 kg white sugar
  • 2 lemons, sliced
  • For preparation: a few kaffir lime leaves
  • To serve: still or sparkling mineral water and ice


  • 1
    To make the lemonade, boil the juice and sugar together. Pour the boiled syrup over the sliced lemons and lime leaves and allow it to steep until it is cool. Chill in the refrigerator until you are ready to make the lemonade. This mix will keep for a week.
  • 2
    When ready to use, mix one part of syrup to 3 parts still or sparkling mineral water. Plain tap water could certainly be used. Fill a glass with ice and top with the lemonade.