Kenwood Lemonade Recipe for Fresh, Balanced Summer Drinks

This Kenwood lemonade recipe uses a blender to combine fresh lemon juice, sugar, and cold water into a bright, evenly mixed drink. It is easy to adjust to your preferred sweetness, and chilling it before serving gives the flavors time to settle.

Ingredients

6 medium lemons, to yield about 1¼ cups (300 ml) freshly squeezed juice
¾ cup (150 g) granulated sugar
5 cups (1.2 L) cold water, divided
2 cups (about 260 g) ice cubes, for serving
6 small sprigs fresh mint, optional garnish

Instructions

Juice the lemons. Roll each lemon firmly on the counter under your palm to loosen the juice, then cut and squeeze it. A Kenwood citrus juicer attachment can make this step easier; otherwise, use a handheld juicer. Strain out seeds and catch any large pieces of pulp. Measure the juice: six medium lemons usually give around 1¼ cups (300 ml), though fruit size and juiciness vary.
Dissolve the sugar in the blender. Pour 1 cup (240 ml) of the cold water into the Kenwood blender jug and add the sugar. Secure the lid and blend on a low setting for about 30 seconds, just until the water looks clear and you can no longer see sugar crystals. If your model has a pulse or low-speed setting, use it rather than starting at full power. Stop and scrape down the sides if sugar is clinging above the liquid.
Mix in the lemon juice. Add the strained lemon juice to the blender and blend on low for 5 to 10 seconds, just enough to combine it with the sweetened water. Avoid prolonged high-speed blending: it is unnecessary once the sugar has dissolved and can whip air into the drink, leaving a foamy surface.
Dilute and taste. Transfer the lemon mixture to a pitcher that holds at least 6 cups (1.4 L). Stir in the remaining 4 cups (960 ml) cold water. Taste a small spoonful. If it seems too tart, dissolve an additional tablespoon of sugar in a little lemonade before stirring it into the pitcher; if it is too sweet, add water a few tablespoons at a time.
Chill, then serve. Cover the pitcher and refrigerate the lemonade for 30 minutes. Stir it again before pouring, since the flavor can settle while it rests. Fill six glasses with ice, divide the lemonade among them, and add a mint sprig if you like. For less dilution, serve the pitcher chilled and let people add ice to their own glasses.

Tips

Measure the juice rather than relying only on lemon count. Lemons can vary considerably in size. The recipe is balanced around about 1¼ cups (300 ml) of juice; if your fruit yields less, add another lemon, or reduce the water slightly if you have extra juice and prefer a sharper lemonade.
Choose a blender jug suited to the batch. The mixture makes about 6 cups (1.4 L) before ice, so check the maximum liquid line on your Kenwood model. If the jug is smaller, blend the sugar and water in two batches, combine them in the pitcher, and stir in the lemon juice and remaining water there. Do not fill a blender beyond its marked limit.
Keep the blender work brief. This recipe blends the sugar into water, not whole lemons. Blending lemon peel and pith can make lemonade bitter, particularly if the mixture is processed for a long time. Freshly squeezed juice gives a clean citrus flavor without needing to strain blended peel.
Adjust sweetness gradually. Lemon acidity changes with the fruit and the temperature of the drink. Taste it cold, because a warm sample can seem sweeter than the finished chilled lemonade. Add sugar in small increments; extra water is also an easy correction if you have made it too sweet.

Serving Suggestions

Serve this lemonade well chilled in individual glasses over ice, with mint or a thin lemon wheel as a simple garnish. If you are setting out a pitcher for a meal or gathering, keep the ice in a separate bowl or add it to glasses rather than the pitcher. Ice melting into the full batch gradually weakens the flavor, especially if the lemonade is sitting out while people pour refills.

For a picnic, barbecue, or warm afternoon snack, pair it with savory food such as grilled vegetables, sandwiches, or salty snacks. The clean, tart taste works well alongside rich or spiced dishes because it refreshes the palate without requiring a complicated garnish. If you are serving children or a group with different preferences, put extra cold water and a little sugar syrup on the table so each person can adjust their glass.

A pitcher can also be made into a self-serve lemonade station. Label the pitcher, set out clean glasses, and keep the lemonade cold in the refrigerator until it is needed. When serving outdoors, place the pitcher in a bowl of ice or return it to the refrigerator between pours rather than leaving it in direct sun.

Variations

Less-sweet lemonade: Start with ½ cup (100 g) sugar instead of ¾ cup (150 g), keeping the lemon juice and water the same. Taste after chilling and add more sugar only if needed. You can also make a concentrated base with the original amount of juice and sugar, then let each person dilute it with extra water in their glass.

Honey lemonade: Replace the sugar with ½ cup (170 g) honey. Honey does not dissolve as readily in cold water, so first blend it with 1 cup (240 ml) of lukewarm water, then add the lemon juice and the remaining cold water. Let the mixture cool fully before chilling. The result has a floral, rounder sweetness and will taste different from a sugar-sweetened version.

Sparkling lemonade: Prepare the lemon juice and sugar mixture using 1 cup (240 ml) still water, then chill it. At serving time, stir in 4 cups (960 ml) chilled sparkling water gently, rather than blending it, so you keep more of the bubbles. Add sparkling water only to the amount you plan to serve, since it goes flat after standing.

Berry or herb lemonade: Add 1 cup (150 g) fresh or thawed berries to the pitcher and lightly muddle them, or blend them briefly with a small portion of the finished lemonade and strain if you want a smoother drink. Strawberries and raspberries both work. For a herbal note, steep a few basil leaves or a small rosemary sprig in the chilled lemonade for 10 to 15 minutes, then remove them before serving so the flavor does not become overpowering.

Storage and Reheating

Refrigerate the lemonade in a covered pitcher or sealed food-safe container within 2 hours of making it. It is best in the first 2 to 3 days, and can generally be kept refrigerated for up to 4 days. Stir before pouring, as a little settling is normal. Discard it if it has been left at room temperature for more than 2 hours, or more than 1 hour in temperatures above 90°F (32°C).

Do not store the lemonade with ice in the pitcher; the melting ice dilutes it and shortens the time it stays pleasantly balanced. If you want to prepare ahead, refrigerate the lemonade without ice and add ice only to individual glasses. Freezing is possible, but the texture and flavor can change after thawing; for a better result, freeze the juice-and-sugar base in a suitable container and mix it with cold water after thawing in the refrigerator. This drink is served cold, so reheating is not needed.

Frequently Asked Questions

Can I make this without a Kenwood blender?
Yes. Dissolve the sugar in a small amount of warm water in a bowl or jug, stir in the lemon juice, and add the remaining cold water. Let the sweetened water cool before mixing if you warmed it noticeably. A Kenwood citrus juicer attachment is optional too; a handheld juicer works well, as long as you strain out the seeds.

Can I blend whole lemons instead of squeezing them?
It is possible with some blender recipes, but it is not the method used here. Whole lemons include peel and white pith, which can add bitterness, and the results depend on how finely the blender breaks them down. Juicing the lemons separately makes the flavor more predictable and gives you a smooth drink without extra straining.

Why does my lemonade taste too sour?
The lemons may be especially tart, or they may have yielded more juice than the recipe’s target amount. Stir in sugar a tablespoon at a time, dissolving each addition in a little lemonade first so it does not settle at the bottom. You can instead add cold water gradually, but that will make the lemon flavor less concentrated.

Can I make it ahead for a party?
Yes. Make it up to a day ahead, cover it, and refrigerate it without ice. Stir before serving and taste again while cold; you may want to adjust the sweetness or add a small splash of water. Keep the pitcher refrigerated between servings, especially on a warm day, and add ice to glasses rather than to the batch.

How can I make a smaller batch?
For half a batch, use 3 lemons yielding about ⅝ cup (150 ml) juice, ⅜ cup (75 g) sugar, and 2½ cups (600 ml) water. Blend the sugar with ½ cup (120 ml) of the water, add the juice, then stir in the remaining 2 cups (480 ml). Chill for 30 minutes as directed; the smaller quantity does not need less chilling time to become cold.

Can I use bottled lemon juice?
Fresh juice gives the brightest flavor, but bottled juice can work in a pinch. Use 1¼ cups (300 ml) and choose a product that is 100% lemon juice rather than a sweetened lemon drink. Bottled juice may taste sharper or less aromatic, so begin with ½ cup (100 g) sugar, chill the lemonade, and adjust to taste.

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