Lemonade, six slightly different ways

For basic lemonade, I like five parts (by volume) water to one part lemon juice to one part granulated sugar, stirred until smooth and the diluted with a lot of ice, maybe a little salt. If you use syrup instead, use 1.5 parts.

[HighBeanz]

When life gives you lemons, watch a man make lemonade in six different ways, while yours rot in the fridge!

[salemthekit]

I have never been more intimidated in my life than at 1:32 when adam chooses to strain out the pulp and then dumps it BACK into the juice as a show of pure, unrestrained, anarchic power. Godspeed, you glorious semi-retired legend.

[adamferguson]

I'll host a lemonade tasting so my friends can say "hmm I'm detecting notes of lemon" to each other in aristocratic voices.

[bouchonaise]

Chef Johns "state fair" lemonade is my preferred method. he macerates the peels in sugar for a couple hours. it's insane. but it does have that more candy taste which some may not prefer.

[Alexdengmusic]

In some parts of Europe, they use sparkling water instead. It’s approaching more the like of “mocktail” but elderberry lemonade in Eastern Europe is worth dying for !

[domninin]

Maybe it's a European thing, but every homemade lemonade here has to have fresh mint in it. Smash a couple of leaves up and put them in there, makes it even more refreshing

[masonaut]

Ah yes, I now plan to compulsively try all 6 different ways to make lemonade in one evening

[flazzorb]

5:31 Subtle good dad moment as Adam responsibly removes his child's face from the video.

[trstmeimadctr]

I always freeze lemons the day before I make lemonade. The ice crystals burst open all the plant tissues and you can get basically 100% juice extraction

[jonv]

One lemonade technique I've been meaning to try is to remove the outer rind of the lemons before squeezing. Then place the peels in sugar. The sugar is supposed to draw out all the "lemon oils" creating
oleo saccharum (oily sugar). Then use that lemony sugar in the recipe. Apparently thats what "carnival lemonade" stands do to bump up the lemon flavor, without extra cost.

[philipblack]

I appreciate that as you address the internet commentary on people changing size while documenting their life on camera - in your case shrinking - your recent videos include ice cream and sugary lemon water. The contrast is pleasing. No shade. I appreciate intelligently mixed messaging.

[flakesmobile]

I am a die hard chef johns state fair lemonade fan. I can never go back

[iJott]

Yes. More of this. Perfect pacing, straight to the point and boiled down information.

[Combo.gogetta]

the way you put words together is why I come hear every episode

[justanobadi]

"When life gives you lemons, don't make lemonade! Demand to see life's manager! Do you know who I am? I'm the man who's going to burn your house down! With the lemons! I'm going to create a combustable lemon that can burn your house down!"

[raptormajor]

Recently I’ve been making a lot of homemade lemonade, and the whole time I was really wishing you had a video for it, because your videos are absolutely amazing and really helpful for someone new-ish to cooking. I really love the way you explain things, for some reason it just clicks with me.

So, thank you for the perfectly timed video!

[kinexkid]

We are so lucky to have a meyer lemon tree on our property. It really does make the most amazing lemonade ever. But we also have two mandarinquat trees (kumquat and mandarin orange hybrid), and their flavor is absolutely divine when they're slightly over ripe. Like the sweetest orange flavor you've ever experienced, with a perfect slight touch of sour. Ive always desceibed them to my friends as the perfect blend of a lemon, lime, and an orange

[utahify]

I like chef John's method where he soaks lemon peels in sugar and then makes a syrup out of that.

[Penndragon]

2:40 The syrup tends to work better if you're making a larger batch or, as I've seen some folks do, you mix up a bunch of syrup and sweeten the lemon juice to your taste when you make a glass, that way folks can decide how sweet/sour they want it.

[zackglenn]

I like using a syrup purely because I keep syrup on hand anyway for making cocktails. A 2:1 syrup is basically shelf stable, so you can boil up a big batch and then keep it around for a while.