"State Fair" Lemonade - Best Lemonade Ever - Food Wishes

I used to think there were only two kinds of the lemonade. The stuff you make by mixing packaged powder and water, and actual lemonade, made with freshly squeezed lemon juice and sugar. Then, you learn about a third kind. The best kind. This kind. Enjoy!
For the fully formatted, printable, written recipe, follow this link: www.allrecipes.com/recipe/281...
To become a Member of Food Wishes, and read Chef John’s in-depth article about "State Fair" Lemonade, follow this link:
/ @foodwishes
You can also find more of Chef John’s content on Allrecipes: allrecipes.com/recipes/16791/e...

[@NevG27]

Thank you Chef John. My 6 year-old will retire off the proceeds of his lemonade stand.

[@Ad-Lo]

Nev G retire from.... being a 6 year old? 🤣

[@hv9988]

Hi everyone! if you see spam content, you can report it by hitting the three dots and reporting as spam. I've seen this Axxl guy on quite a few channels :)

[@dickthedorkwing6082]

@@hv9988 I have seen this moron in many comment sections as well, always with the same exact comment, just reported for spam...

[@zombiTrout]

HV Whoa, what did I miss? He seems to have gone bye-bye.

[@hv9988]

@@zombiTrout nothing important. There's a troll user who tends to reply to top comments in popular KZbinrs videos. If multiple people report the user for spam, the comments eventually get removed. This particular user makes nonsense comments about having 2 girlfriends and always mentions their "KZbin channel" and the nonsense comment is never on theme of the comment they replied to. Usually when he comments people get angry and leave comments towards him vs the actually interesting original commenter, which drives up interest in the troll. I'm assuming it's a purposeful tactic to drive people to see what his troll channel is about. The best way to deal with trolls just report them, don't engage, and thus everyone loses interest/and you save others the frustration.

[@mazingzongdingdong]

every sentence is a story with a rising action, climax, and resolution

[@alextube9639]

I can't watch this video in one go because that is so annoying.

[@nickd5919]

He’s being doing this for a while. In his videos. I can’t figure out why. His older videos. Weren’t like this. But then one day. He decided. To start talking. In a weird cadence. Making it hard to watch. Despite the good recipes.

[@VaChiee]

@@alextube9639 im glad im not alone i kinda feel bad but im amazed at how angry it start to make me

[@VaChiee]

@@nickd5919 10/10

[@fishstringcrabforest]

😂😂😂

[@Whistrash]

Made it. You weren't kidding. Far and away the best lemonade I and my family have had

[@GTSN38]

Please tell me you didn't put all that sugar in and drink it. I hate to tell you what to do, but that kind of carbohydrate consumption is disastrous.

[@Whistrash]

@GTSN38 I appreciate your concern, stranger. I spread out the portions between a lot of family members so, while the recipe calls for a lot of sugar, it got divided out to something reasonable individually

[@higginswalsan]

@@GTSN38do you genuinely think this is a recipe for one serving of lemonade

[@spedracer4U]

Pro Tip: I've not tried this specific recipe (but definitely will) and one change I think will improve this is following the oily sugar process, instead of heating the water up to near boiling temp, keep the temperature below 110* F so that the quite volatile oils you've painstakingly waited 12 hours to extract are not possibly vaporized. Citronellol is the aromatic compound that is at stake here and my brewing experience has taught me that higher temp = potential for losing the the very oils you're attempting to capture. YMMV

[@justicedemocrat9357]

Pro Tip: Shut up.

[@swimfan752]

What exactly makes this a “pro tip”?

[@meowtx9031]

Tell me more about this pro tip ?

[@Zipped_in]

@@meowtx9031 begone bot

[@daveklein2826]

Pro tip LMAO

[@pebs016]

This is the most important recipe i've ever been recommended by youtube

[@rikrob5172]

My feelings exactly. It's not a recipe for a dish most people never heard of, and this one improves life immediately.

[@cookingandcrafts3898]

kzbin.info/www/bejne/aqvJYqiMjpygjqs

[@carstrom9032]

@@cookingandcrafts3898 Stop

[@BlackKnight_217]

IKR

[@IsaMariaUu]

Aradia

[@jimstanga6390]

A very tiny pinch of salt will amp this up another notch on the “insanely good” lemonade scale.

[@SomePotato]

I haven't tried that, but sounds right.

[@mickey7217]

I love putting a pinch of salt in sweet things and vis versa it really brings it together

[@K2142F]

Doesn't surprise me, there's a reason sweet desserts always call for some salt, it makes sweet tasting things even sweeter. Unsure of the exact mechanism of why but it definitely does.

[@NateLeonhart]

@@K2142F I've read that salt drags out the taste. Maybe that's it.

[@thatguyyouhate3743]

yhunata as far as I’m aware it’s a brain chemistry thing. Seeing how salts are such an essential part of any diet the body has adapted to detect and reward you for eating things containing it. Same with sugary things. And certain combinations multiply that brain activity. For example salty sweets

[@emhooaryou698]

I thought I just stopped liking lemonade when I grew up. After making this, it occurs to me I just ran out of places to get good lemonade! Thank you for helping me to fall in love with my childhood favorite all over again. Who knew it'd be so simple.

[@gustavjohansson5551]

After seeing this video a couple of times, I finally got around trying it. Once I'd peeled the zest and added sugars. I waited 8-10hrs before I desolved it in boiled water. I was truly skeptic once i tasted the mixture. I even bought freshly pressed Lemonade at the store to compare/balance the flavor. Well once i was finished I was amazed how freaking delicious it was. Its not even comparable to the store bought juice. Pro tip... To get the wax off: scrub under hot water and add a drop of dish soap.. or not. You ar after all the Pope of your dish soap

[@ThatIsDopeBro]

The function of dish soap is to strip and remove oils, the ingredient that you're trying to extract from this process. Just use hot water and elbow grease.

[@IjeomaThePlantMama]

@@ThatIsDopeBro what about using a vinegar solution spray? I've read that is a good alternative to commercial fruit/veg cleaning sprays

[@bluudlung]

@@ThatIsDopeBro it's not that big of a deal

[@Salvo78106]

Don't use soap. Don't be dumb

[@rillyjo5810]

soap on fruit?? y not just use water and baking soda to remove wax.

[@AABTBS]

**TIP** - 🍋 You can freeze some of the lemonade in an ice cube tray - That's a great way to chill the lemonade without watering it down when served!

[@maddierosemusic]

GREAT IDEA!

[@moonbear5929]

Not if it has sugar in it, it wont freeze solid. But just lemon juice with plain water would freeze rather solid and that you could use for ice cubes so you don't dilute the rest of your lemonade.

[@TheKrazysinner]

@@moonbear5929 not true, it will freeze fine. I've done it.

[@MinhNguyen-fi6xz]

@@moonbear5929 Anything with sugar in would freeze fine, it's alcohol that wont freeze solid

[@cookingandcrafts3898]

kzbin.info/www/bejne/aqvJYqiMjpygjqs I also add less water so the ice cubes don’t water it down

[@BoBoCooking]

I was sad that state fair is canceled this year but now I’m happier because I can make the delicious lemonade at home 🥰

[@marklangly5761]

Chef John makes our lives better

[@heavyq]

Me too! I can finally have my lemonade to go with my foot-long corn dog at home!

[@syedrehanfida]

Your channel name doesn't translate well to a certain asian language! :D

[@lancelindlelee7256]

@@syedrehanfida kababayan tayo

[@scottmantooth8785]

*and a glass of it won't cost $5.00 either....bonus*

[@geyerkristina29]

OMG! I made this last week. My boyfriend and I drank it all within 4 hours. It is amazing. I just went and bought a HUGE bag of lemons so I could make a triple batch. The original recipe just doesn't make enough. Thank you!!

[@Maiasatara]

This lemonade is a 10! Peels soaked for 24 hours, and I did a partial batch because I only had 4 lemons. Outstanding.

[@JoeMoore413]

How much sugar did you use

[@arcane_lock_bot]

he probably used 144 grams@@JoeMoore413

[@josefk5659]

The best advice I got from a mentor bartender was, “if you want to make a great cocktail, first you need learn how to make lemonade.”

[@linessia]

Is this the way?

[@josefk5659]

@@linessia no!

[@josefk5659]

@@anikejulien7273 Make a simple syrup (1:1 or 2:1, it doesn't matter) juice a high quality lemon, strain the pulp and seeds. Mix the sugar and lemon juice together. Balance the sweetness and acidity (this is the part that requires skill), then dilute it with water. Chill and serve.

[@TheOfficalAndI]

@@josefk5659 Without using any peel? I am not convinced it would taste better than this recipe.

[@josefk5659]

@@TheOfficalAndI no peel. Certainly not the pith. The white part is very bitter and unpleasant tasting. Don’t believe me? Cut off the white part with no skin and taste it.

[@MysticJhn]

And here I thought before the video started "it's just lemonade, how could I need a recipe for that?"

[@lynnwilhoite6194]

Me too. But lemonade is my absolute favorite drink, plus it's Chef John, so I watched it anyway. So glad I did and I can't wait to try it.

[@robinlondrow9263]

Me too

[@ghosty4]

I have NEVER seen a lemonade recipe suggest doing this and it makes ALL the difference!!

[@TheRealZethM]

Made this last year and it was a big hit. The kids are asking for "Special Lemonade" so I'll make it again this weekend. Thanks, CJ. For this and all your recipes. You helped me become a good chef.

[@yolandagrabowski6043]

Sugar makes us special. Rardy har har har.

[@lokindo]

Hey Chef John, I just wanted to say that your videos are always so positive and you sound so genuinely happy to be making whatever you are making, along with clever puns :D Thank you for all the recipes and positivity!

[@beeplk7290]

So we made this and it's AMAZING. We are doing a double batch next time! We used the trick others mentioned of adding a pinch of salt, and let thr peels sit overnight. We may actually use MORE water next time because it was so jam packed with flavor! WINNER WINNER WINNER!

[@apugalypse_now]

@humandxp I know some Vietnamese throw a splash of their fermented fish sauce into their lime-based lemonades. That's mostly salt + MSG, with no fishy flavor if used sparingly.

[@GrandmaGiggles]

Was it tart?

[@Voeris1]

Yeah I like to dilute it just a tad bit more than the recipe.

[@GrandmaGiggles]

@@Voeris1 that was my experience, I added a little extra water. I also lived mixing it with some sweet tea, VERY yummy. Using it with LOTS of ice, which melted into it, makes it so good too !

[@Voeris1]

@@GrandmaGiggles Yeah the ice melting is key for me. 😊 If don't have ice, I make sure to make some before having the lemonade. Another thing I just really like is sprinking some Tajin chili powder on top. If you haven't tried it, highly suggested!! ;) There is something about the lemonade and the ice and the tajin sprinkled on the ice and swirling around that's just... oof getting thirsty just thinking about it! lol

[@jui7684]

"When life gives you lemons, peel them first, toss them in sugar and then make lemonade" - Chef John

[@Robbie_S]

And then he said words to live by

[@dorothyyoung8231]

T-shirt call-out!

[@chanceDdog2009]

He should have made ice cubes from the lemonade. So not to dilute it at all

[@mikehoare1338]

made my day !

[@scotta7809]

I totally LOVE Chef John. I’ve followed him for several years now, and he just doesn’t miss. His techniques are spot on. I’ve NEVER failed a dinner party following his suggestions.

[@croatian_menace]

Chef John, I have been watching your videos for years now, probably 5-6 years already and you are literally the best I can hardly express how each of your recipe is on spot like your honesty. Respect!

[@cattigereyes1]

A simple syrup could be made this way with lemons and limes for margaritas that would be out of this world! Thanks for the idea!

[@foffndy666]

YES! I use meyer lemons for this!!

[@steiger6790]

I did this exact thing with blood oranges for cocktails. -1 cup sugar -1 cup water -zest of 2 blood oranges -juice of 3 blood oranges Put it all on the stove until it heats through and the sugar dissolves. Remove from heat, strain, and chill. So good, and the color makes really pretty cocktails.

[@brocklanders6172]

@@steiger6790 This is such a good idea that I'm going to use your recipe for a blood orange take on Whiskey Sours! Juice of one lemon Juice of half a blood orange Two shots rye whiskey One shot blood orange simple syrup One egg white Dry shake, then shake with ice, drain and serve.

[@brocklanders6172]

Don't forget to garnish with an orange wheel!

[@steiger6790]

@@brocklanders6172 I do a very similar thing but substitute the whiskey for gin. Really good.

[@elixdab]

Every sentence he says sounds like he’s starting a new paragraph.

[@ThunderBlastvideo]

Yeah its kinda annoying....

[@zealoxs]

I cant stand that I mute all his videos

[@Fredfredsanford]

I thought I was alone on this glad to know I’m not crazy

[@Sukuna-lg8mn]

Oh yeah that's what that is

[@spoonerdee]

Bugs the hell out of me too.

[@mirian593]

Can’t wait to try this, I remember as a poor kid we didn’t have money to buy fizzy drink but we had a lemon tree in our garden so my mum would make us lemonade and me and siblings would add bicarbonate of soda to the drink to make it fizzy, we had to drink it pretty fast as the fizzy didn’t last very long. Good memory though 😁

[@justicedemocrat9357]

Are you still poor?

[@mirian593]

@@justicedemocrat9357 i consider myself poor because I have to pay rent and life struggle sometimes, but nothing compared as a kid, unlist now I can afford to eat what I want specifically fizzy drink if I fancy 😂. No more bicarbonate of soda in lemonade though 🤣.

[@bhatnavin]

I absolutely love all your videos Chef ! Your passion and authenticity just flows through in each of your recipes. And I have made quite a few of your tasty preparations for family and friends with resounding success. Thank you so much 🙏🏽.

[@tomwilson2804]

T-Shirt idea to confuse those not in on the joke, "When life hands you lemons, make oliosacrum"

[@whette_fahrtz]

*Oleo saccharum

[@gardensofthegods]

The $80 to copyright that will be worth it ... actually you should trademark it also ... and that's pretty damn expensive , averaging about $1,000 , sometimes $1,200 depending on where you live . Believe me , that is a WINNING slogan . i used to do PR and international marketing , and have a nose for that kind of thing .

[@ryandickerson9699]

Oliosacrum=greaseback?

[@barryirlandi4217]

loving it!!!

[@naedatanner8832]

@@whette_fahrtz Got Google that!!✌😂🇨🇦💖

[@jojopetv]

Gonna try this with limes for limeaide

[@rugvedkulkarni1593]

How did it turn out? Did the peels make a difference?

[@88michaelandersen]

I am doing this right now. My lime sugar has not turned oily yet, so I am going to check on it tomorrow morning.

[@PresidentFunnyValentine]

@@88michaelandersen how did it turn out?

[@88michaelandersen]

@@PresidentFunnyValentine it worked really well. My sugar never got as oily as the sugar in the video, and it was a little sweeter than I would have liked, but it was really good. If I did it again I'd go down to a cup of sugar, 18 limes, and 5 cups of water.

[@whoabrosx6465]

why your epfp mario minecraft bruh

[@KateCarew]

This has eluded me for LIFE. I cannot thank you enough for elucidating the fact I was ruining all my endeavors by tossing peels.

[@kimijonghighball9626]

Chef John is a favorite in our heart. Thanks for all your delicious recipes.

[@AlyMewGaming]

I just finished making it today. It's so good! I reduced the sugar by a little. There are some people who say it's too sour or bitter. Just make sure you follow the directions. I think people mess up where they don't let the oleo saccharum (lemon peels & sugar mixture) marinate for 12 hours. They also might mess up when they toss oleo saccharum into the boiling water. You should turn off the heat when the water boils. Then toss the peel sugar mixture. Quickly stir and strain immediately. Good luck on making this refreshing lemonade! :D

[@Mrs.GrayMan]

Thanks for the tips! Do you think coconut sugar would work?

[@AlyMewGaming]

@@Mrs.GrayMan I used regular sugar. But you can always test it out on a serving with 1 lemon.

[@jcman-lp6lg]

bitterness comes from the white part of the rind try to get as little of the white part as you can, you only want the yellow parts white parts are always bitter.

[@SassyLane01]

How much sugar is added?

[@AlyMewGaming]

@@SassyLane01 You can follow the recipe that Chef john links in the description box.

[@rochard1]

My mouth watered pretty much the entire time through.

[@debbeechy]

Mine too!

[@lonnietimms2614]

Made this over the holiday weekend and got nonstop compliments! Thanks Cheffy!

[@sayyestolife333]

Thanks chef john. I have decided making this should be an easter tradition and am excited to make it. Edit to say I'm making this for the third time and it's so amazing, I enjoy the process of making it too. Thanks again Chef John this is one of my favorite recipes now.

[@asumani2657]

Much love from Uganda East Africa chef John. I've been following you for almost 3 years. I've learned a lot from you. Thank you so much

[@starlakelsey2782]

OMG!!!! This is what they made for homecoming at my church when I was a little kid. I'm 60 now so that was a loooong time ago LOL! Thanks Chef John. A trip back in time.

[@catmomsheri]

I just made this yesterday for the Summer Solstice and it’s magnificent! What a great idea to use the peels! Before, when I squeezed lemons for lemonade I never thought to use the zest, even though I’ve used it many times in savory things. I even watered it down a bit and added about a cup of lavender simple syrup- what a nice addition! It’s sweet and tangy, with that lovely herbal touch of lavender. I drank 3 glasses one after the other! I’m thinking of adding some muddled blueberries to my next glass! Thanks Chef John! I’ll never have to spend $7 - $10 for a lemonade at a festival again, knowing I can make it at home way cheaper ( and way tastier!)

[@huggybearbear7340]

Thanks again Chef John! Your recipes never cease to amaze me! I let the zest/peels sit for the 12 hours. Only difference is I doubled recipe and added a juicing orange to all the lemons, because I had one laying around. Up until now, I was a typical ‘Simply Lemonade’ person and always had that in fridge. NO MORE! I already bought more lemons to make another batch! I’ve never tasted better lemonade. Thanks again!

[@DevoBlade]

Made this twice, first time letting the lemon peels rest for 2 hours and the second time overnight. The first try way great but the second was amazing! The extra time really helps to pull all the oils out but a couple hours is good for when you need lemonade the same day.

[@palaceofwisdom9448]

I made this and it completely lives up to its billing. It tastes so much more lemony than regular lemonade without any extra sourness. The cooking process really draws the oil out of the zest for an incomparable flavor. I saved the zest, chopped it fine and had it on a halibut fillet, which was delicious as well.

[@claremmm]

Chef John...made this today...what a great recipe,. Thank you for this keeper.

[@MB-mn8do]

Love this recipe- I like to lightly muddle the peels while they are in the sugar- I believe (but am not sure) that this helps release more lemon flavor.

[@lizz556]

Thank you so much!! As a kid I lived in the us for a couple of years and really loved lemonade- even when visiting later on I’d always had it for dinner at a restaurant bc I love it so much but I couldn’t get the real deal here in Germany.. I tried the recipe out today and immediately was thrown back into childhood memories because it is spot on! Thank you soooo much ☀️

[@mterenzi]

6 lemons, peeled. Add 1 and 1/2 cup sugar to peels cover for 2 to 12 hours. Boil 5 cups water, turn off heat, add sugary peels, strain out peels and cool. Add juice from 6 lemons and chill.

[@jackismname]

Thats neat of you to put the recipe here, but part of chef johns revenue is from people visiting his website for the recipe, just fyi

[@noelleaebi710]

Thank you so much❣️

[@Toohot2handle758]

julien astier no thanks!!

[@saddenedwiseman810]

@@Toohot2handle758 ?

[@ghostrider2214]

@@jackismname Who does that? I always just go to his recipe's on allrecipes that way it's all contained in the same place.

[@whatanitemare]

You have just given me the answer to a dilemma that's been hounding me for years! I make my own candied peel every year to add to various Christmas recipes. The first step is to boil rind in sugar water. The rind is then removed, sprinkled with sugar and then dehydrated. I've always been bothered by what to do with all that simple syrup left in the pot. I've been cooking it down to a thick syrup and adding it to cocktails and my baking but now I know!! I'll make my lemon candied rind separately using your measures and make lemonade. Fabulous!!!!

[@stacibergeron5679]

Coming back to this for the recipe! I always check w/ Chef John first - anytime i need to make anything I’ve not made before and he almost always has the video/recipe i need.

[@Mabbi54]

When I was little my grandmother would give us lemon sweets called Le Bon Bonbon Napoléon and this lemonade tastes just like it! Thank you chef John for providing both refreshment and nostalgia.

[@auntiejuly]

Napoleon bonbons still exists. Maybe you can get them through world of sweets or even amazon. I love the apple ones 😍

[@tanyavaldez7706]

This is the second time I’ve made lemonade using your recipe, and my family loves it! Thank you so much; you are amazing!

[@susangieski5381]

Once again thank you Chef John. Your humor is never lost on me. , You’re the best ! I made the watermelon al Fresca. Awesome possum ! The fam loved it. Yum !

[@suchanderreddy]

I’ve been waiting for this recipe for 5 years. The first time in 2016, I tried this lemonade in Springfield IL fair. Since then I tried almost all the ways to get a perfect lemon flavor in lemonade. Now I’ve understood the secret is to extract the lemon oil from the skin. I am trying this recipe today. Thanks a lot Chef John!!!

[@Rid3ronTheStorm]

Chef John, you Sir, are the man! Your recipes have been an inspiration for me since I first saw them, your nice attitude makes your videos so fun to watch and I just wanted to say thank you from the bottom of my heart! Kind regards from a friend all over the big pond in Berlin, Germany

[@SpikeLover1863]

I'm not much of a whiz in the kitchen and I hardly ever bake anything. But Chef John's videos make everything look so easy - so I actually made his banana bread recipe. I was so inspired that I went and bought a loaf pan just so I could make it! He has a lovely personality and I really could listen to his pleasant voice all day long. Thank you, Chef John - from the bottom of my heart, also. :D

[@EricLeafericson]

Learning about oliosacrum just leveled up like half or my recipes. I'm gonna try making cubanos ham with orange peel and grapefruit peel sugar!

[@tomf3150]

SACCHARUM. Ooliosacrum is butt oil.

[@EricLeafericson]

@@tomf3150 Oh crap. I mean, I am using pork butt, but that's not actually from there. Guess I gotta poop into a bowl of sugar now to extract the flavor.

[@raecrothers1420]

1) Your sense of humour and ability to laugh at yourself is so refreshing. 2) Thank you for the inspiration of trying this with grapefruit peel!

[@MrEScience]

Just got out of a two week long sub zero cold snap in MN... the high was 38f above today so we celebrated with a nice warm weather beverage, thanks for demystifying how easy this is to do Chef John!

[@carolynslist6118]

This turned out amazing!! Thank you so much for the recipe!

[@captainteeko4579]

When life gives you lemons, make Oleo saccharum PS: surprised u didn’t add any shakes of cayenne... for color 💁🏻‍♀️

[@cleopatraonlyfans]

He added truly the littlest bit of cayenne. (None)

[@cookingandcrafts3898]

kzbin.info/www/bejne/aqvJYqiMjpygjqs

[@crimsonfancy]

"Just because" 🎶🎵😉

[@addictedtojet]

Twas no longer obligatory this time 😏

[@fatttyyyyyy108]

This good man speaks in some midwestern wizardry limerick flow I’ve never heard.

[@mousepudding]

The funny thing is, if you've ever heard him interviewed, there he speaks in the more usual Homo sapien monotone. No verbal roller coasters.

[@rn4l62]

🤣🤣🤣💯‼

[@malenotyalc]

He is from New York I believe, but moved to California?

[@ProudKansan08]

@@mousepudding well, whatever, I LIKE his voice!! :D

[@rdablock]

it makes the recording easier, he used to speak normally in his vids

[@AIRTRK1]

At you said, "after making lemonade this way it is virtually impossible to go back to making lemonade the way you used to". I made a pitcher the way you demonstrated it on your video every week for three weeks. On the fourth week I was pressed for time and made it the way I used to make it: a cup of sugar, a cup of fresh squeezed lemon juice, and roughly 5 to 6 cups of water; never again, it was awful. Your way is absolutely fabulous,....I'm sold. Thx.

[@lidam.9184]

Just tried this and OMG! The result cannot be described in words. I read somewhere in the comments that it was so flavourful that it needed to be watered down a bit, which was the case for me (but hey, more lemonade, right?). I had to tweak the quantities of the water, sugar and lemon juice to make it perfect, but this recipe is amazing!!! People, please try it, you will not be disappointed. Leave the "oleo-saccharum" to develop overnight and follow the recipe exactly. It is really worth the wait. Thanks Chef John!

[@theukon-dos7271]

It's remarkable how perfectly yellow it is without any food coloring

[@XavierKatzone]

I used to use a similar recipe out of anold Joy of Cooking book and was looking to make it again this summer. It was excellent! Great timing, too!

[@Widderic]

I visited my friend in NC and made this for him. We laughed at how delicious it came out. Thank you so much.

[@cinnie2543]

I enjoyed his voice. First time I've ever heard him, but he was extremely clear. Great recipe! I wondered why I could never find the same lemonade as the state fair. Can't wait to try.

[@nb4749]

I made a second batch after allowing the zest and sugar sit overnight. Oooohhhh. Best ever. I'm going to try this with limes next.

[@GrandmaGiggles]

Was it sour?

[@nb4749]

@@GrandmaGiggles No, it was rich with flavor. Not too sweet, not sour. The trick is the sugar pulling out the lemon oils from the zest. I just made a batch for a summer treat. It is so amazingly fragrant.

[@nb4749]

@@GrandmaGiggles I did the same with limes. The limes have a more bitter taste, but it was still amazing. I did prefer the lemons over the limes.

[@GrandmaGiggles]

@@nb4749 tnx 4 the advice 👍😊got 6 lemons today.... Just thought about doing the peels and sugar and letting them sit overnight. 😀

[@GrandmaGiggles]

@@nb4749 I let my zest soak over night. 👍🙂 And when I juiced my lemons, they gave off a LOT of juice (about 1 2/3 cups) ! So, mine was a tiny bit sour and REALLY strong! I love it though! And as the ice melts it gets better. I have to tell you to try it mixed half & half with sweet tea (I had Arizona brand) SOoooo freakin' good!! 👏👏👏👏 Next time, I'll use 5.5 c. Water or even 6 IF my lemons are as big & juicy as these were. I also will use 1.5 c sugar instead of 1.25c. GREAT RECIPE!

[@SoloBudgetVegan]

Made this today and it was every bit as delicious as Chef stated. Thank you!

[@mohannadbarakat2802]

Was amazing.. thank you for that.. added some orange blossom water for additional depth in flavour and was really great.. thanks for everything you do

[@paulnonatuse.bautista1294]

It is not just effective, it is devastatingly effective!!

[@DecipleOfMagus]

Made this tonight, easily the best lemonade I've ever had. Thanks for the incredible recipe (as usual)

[@julianoelle3888]

Showed my hubby and he made it, it was amazing! Thanks again Chef John

[@ericmoss6110]

This has become a staple in my repertoire. All my friends love it and I think it’s my favorite drink of all time.

[@matthewfehervari2214]

I’ve learned so much from you during quarantine and watching your videos always help life my spirits

[@jmnexms]

Tried this last weekend. Absolutely delicious.

[@tjzambonischwartz]

Oh man. I'll have to make this as a more concentrated lemon juice syrup to mix with seltzer.

[@gardensofthegods]

Yeah ... great idea , i'll be trying that also .

[@RogerLiem]

how to do that ? just double the lemons, but half the water ? i want to have the concentrate ready in the fridge. lol it can be a base for all the lemonade recipe on the net.

[@rickpgriffin]

@@RogerLiem If I had to guess, when you're making the oleo-saccharum, add it to just enough water to loosen it up into a simple syrup, then add the lemon juice when it cools. Or add lemon juice separately and mix before adding the seltzer! Not sure what the proportions on that would be per-glass though

[@RogerLiem]

@@rickpgriffin noted. Thanks so much

[@notahotshot]

@@RogerLiem From Martha Stewart Lemon simple syrup Ingredients: 2 cups sugar Zest of one lemon 3/4 cup lemon juice 2 cups water Heat sugar, zest, and 2 cups water in a small saucepan over medium-high heat, stirring, until sugar has dissolved. Bring to a boil. Pour through a fine sieve into a medium bowl; discard solids. Let cool completely. Stir in lemon juice. So the difference between chef John's recipe and simple syrup is the amount of zest, and amount of water. Plus letting the sugar/zest rest before heating with the water.

[@edmundgonzalez8731]

I’ve made this lemonade twice now and this method is a keeper. I believe that if you are going to try somebody’s recipe you should follow it as written at least for the first run or you really aren’t making their dish. The first time I followed the recipe 100% and found the end product just a touch too sweet. So as we were given permission to adjust the sugar, for the second pass I cut the sugar down to just a cup and that was just the ticket for my taste buds. I also added a couple tablespoons of vodka to see if might pull out a little more flavor. I couldn’t taste any difference so won’t bother next time. Thanks again Chef!

[@tjzambonischwartz]

Finally got around to making this today and you're right. I can never, ever go back. This has ruined all other lemonade for me. This is going to be a permanent fixture in my fridge this summer. I will also be making various Oleo Saccharum varieties for other kitchen uses and drink mixing. This stuff is amazing.

[@thatgirlwhousedtohavereall5549]

I made some! Prepped the lemon rinds overnight & put it together this morning. It is the MOST DELICIOUS lemonade I’ve ever tasted! My family said they didn’t know lemonade could taste so good 😊

[@Bearbytez]

This guy sounds like he's powered by a hard to turn crank, or a bellows or something. My mans talk like a accordion.

[@Bearbytez]

@Murada holy shit I didn't even register what you meant, then just now got recommended the bellows video lol. I love Townshends' videos but I always forget his name.

[@ShartinScorsese]

this is so damn accurate my god

[@ybarksdale]

I thought his voice was odd to me. Something with the cadence. I couldn’t put my finger on it. This sums it up.

[@marcelashagash5808]

I know his way to talk is peculiar :) and I like it.

[@Bearbytez]

@John R My father was an exhaust manifold and my mother was a tree.

[@thunderstorm3097]

Amazing flavour! Best lemonade ever! Great balance of sour, bitter and sweet! Many thanks for the recipe Chef John!

[@mastod0n1]

Thank you for this recipe. It's become a staple in my house since I came across this video. The cashiers at the supermarket now don't even blink when I put 12 lemons up on the conveyor belt because I make a double batch since my girlfriend and I go through it so fast.

[@annhutcheson5770]

When life gives you lemons, make Chef John’s State Fair Lemonade. Then add vodka. And friends. Lots and lots of thirsty friends. You may need to dramatically upsize the batch of Lemonade, however. 🍋❤️

[@brex5339]

I was thinking, just add some vodka or bourbon that lemon sugar mixture.

[@nunwalksinabar]

Effin Cucumber Vodka, Mint and Lemonade is a very good cocktail.

[@motherofone1]

Vodka...Fantastic idea :)

[@adamlogan384]

Try a little Cointreau or Triple Sec

[@RubyTwilite]

@@brex5339 Limoncello!

[@varen9112]

Thank you Chef John. This is a Fantastic recipe!! I tried the same exact ratios to make limeade and it turned out to be perfect. You just need to strain the lime zests quickly before it becomes bitter. I'm now looking forward to an Horchata recipe!!

[@rawworking]

Me too now!

[@robinmc0628]

Thank you for this recipe Chef John and for making it so humorous!

[@gaetansimard1594]

Definitely the best lemonade! This is a classic now in our family. Adjust to taste. A little bit of salt make-it even better I think 🤔. Tks chef John for your Chanel and tricks, we have tried a lot of your recipe and always amazed.

[@OscarScheepstra_Artemis_]

This is indeed one of the best lemonades I ever had. Thank you, Chef John!

[@gorderumsi6424]

Its blisteringly hot outside right now, this recipe is just what I needed

[@antonboludo8886]

I was just thinking the same thing.

[@gardensofthegods]

Horrible here in Dallas also

[@Vakito227]

**Cries in British**

[@markevans4002]

Dude. I just had my first glass. Wow! It tastes like my grandpa's lemonade. Brought back memories. Thanks John.

[@Inzykinz]

Just made this today and it turned out AMAZING. truly worth the extra effort

[@nb4749]

I made this today with my son, and this is by far the best lemonade ever! You are right; I can't go back to drinking the other stuff.

[@lyndseylizard5401]

Where the shake of cayenne, Chef John?

[@jackimiller8511]

That actually might be tasty

[@jonatanluna1061]

@@jackimiller8511 Go ahead and try it. I decided to try it once at home and actually really liked it. My only warning is that all the cayenne will probably sink to the bottom of your cup so be sure to have something to stir it with, ideally a straw. Unless there's a genius way to mix it in that I don't know about.

[@godiva7721]

@@jonatanluna1061 Perhaps make a lemon cayenne sugar and rim the glass with it?

[@JustHereToHear]

This isnt Chef John

[@jonatanluna1061]

@@JustHereToHear Listen to what he says at the beginning of the video.

[@chiron14pl]

I tried this, it works, it delivers a powerful lemon flavor. I'll definitely do this on a regular basis, thanks Chef John

[@noon9140]

This came out great. Thanks for sharing this recipe

[@johnweimer3249]

3:57 AM Pandemic time. Just sugared my lemon peels. See you tomorrow lemonade!

[@jm3430]

How'd it go?

[@johnweimer3249]

@@jm3430 I leave the peels in until it’s cold. I like it a touch on the bitter side. Literally the best lemonade ever.

[@Yattayatta]

Hahaha, damned pandemic, 04:03 AM pandemic time here, just sugared my peels.

[@Holly_Wrote]

@@Yattayatta I peeled my lemons at 330 am lol

[@ImGravityRabbit]

I'm on my second batch of this in a couple weeks. Nine (9) lemons to make approx half gallon. Tart, lemony, sweet refreshing. Keeper.

[@jujubee7351]

Making this lemonade for the second time! I love it , I followed Chef Johns video to the T.

[@robstevens9667]

Always the best take on any dish 👌 thanks Chef John 👍

[@liahfox5840]

This is the recipe I've been looking for! This is my 5th home-made lemonade video and I'm like "I still think there might be a better way."

[@phickle]

Just bought a bunch of lemons and it's the first day of a heat wave in the Bay Area. Great timing Chef John!

[@socaldragonfarms5751]

Most delicious lemonade 😋 thank you Chef John for the lesson !

[@MrRodriguez005]

My son loves lemons, he eats lemon slices as a snack. I saw this and immediately knew, i had to make it for him. He loves it and says that it is now his favorite drink! He's been thanking me all day for making it. Thanks for the recipe chef John! This will be made regularly in our household from now on. Might need to make a double batch next time.

[@Rashonda82]

Thanks, Chef John! I'm missing our great Minnesota get together this year.

[@september29ification]

Thank you, as advertised! I'm ruined, the taste has a great depth, for lemonade lovers this is terrific. I'm going to use the same method for oranges, we'll see, thanks again.

[@raymajones3085]

This is a great recipe. I bought some organic lemons from my market and followed this recipe and it was awesome. I was raised on lemonade. My mom made several gallon jugs every July 4th from the lemons off our three trees when we lived in Florida. She would make two or three extra pitchers and pour them into ice trays and freeze them to make lemonade cubes to use as ice. The lemonade didn't get watered down then. She put blue food coloring in the lemonade, then a raspberry in each cube. Always got rave reviews from friends who came to our cook outs. I've kept this tradition going, and now my children are doing it, too. Can't wait to try it on friends at our church cook out this July 4th. Thanks, Chef John.

[@FennMeister]

Blue food coloring is a cool idea for a cool look!. Have you thought of a shot of blue curacao? (If you drink)

[@rlewis36]

I just made this tonight! It is DELICIOUS! Has such a bright, real lemon favor. I didn't have the same kind of peeler as John, so I was a bit worried. Just had to use one of the sides on my grater, so the peel was little shreds. But it worked out just fine. :D I will definitely use this recipe from now on.