Sweet or Salty Lemonade Recipe (2024)

Couldn't get my salt level right, so i added a little Tequila, and BAM!! - a wonderful Margurita.

In the way it is prepared in my family, one uses both salt and sugar.
The salt is Himalayan salt. Since it is a summer-time drink, it adds needed electrolytes as well. Crush a couple of mint leaves into it too.

I overdid the salt, so watch that the next time. Also, I added seltzer to the end product, which helped correct it.

Try a pinch of rock salt. It smells sulfurous in the packet, but mellows out and adds a great tang in a finished dish.
Also try adding julienned ginger in the sugar syrup and/or mint in the jug or glass.
Add a pinch of chaat masala to the finished drink, float a few pomegranate seeds in it.
Definitely use plain seltzer - it's really refreshing.

I used regular lemons (not Meyer, for example), followed the recipe exactly, with the salt, and found it to be delicious and not bitter at all. I just wanted to make this note for those that might worry about the bitterness from the peels. Your mileage may vary.In any case, I would definitely make this again.

I made this with limes and followed the recipe as written. I felt simmering with the rinds left a pithy, bitter taste to the resulting drink. Adding more sweetener did not help nor did adjusting the salt content. In the end, we had to spill out the pitcher, which was a disappointment. It did not remind me of the delicious and refreshing salty limeade we had enjoyed at some Vietnamese restaurants in the past.

Followed this recipe and it turned out better than i expected, but made a few tweaks:-I added the rind/pulp directly to sugar water mixture on stove to save on pan usage - turned out great, just make sure to discard rind after sugar dissolves-I added an extra 1.5 cups of water to final pitcher with lemon juice and simple syrup (it is still very lemony)-Definitely add seltzer water when ready to serve! It takes it to a whole other level! Fill glass half w/ lemonade and top with seltzer

wonderful from steeping the rinds and pulp. I added the salt, and I love how this is sweet and savory at the same time.

For when life gives you lemon, lemon, difficult lemon.

Very good! Note that the topping seals the juice under,not a problem but I expected it to bubble up.

How can 1 cup of lemon or lime juice serve 6 to 8 people>

If you don't feel like standing by a stove, measure 1 cup water in a 2- or 4-cup glass measuring cup, and then add 1 cup sugar and stir well. Place in a microwave on 50% power for 10 minutes, stirring once or twice during the cooking time. If the sugar hasn't completely dissolved at the end of the cooking time, place it back in the microwave for another minute or two at 50% power. Let it cool and it's ready to use. This method also works with demerera sugar for a brown sugar syrup.

I judiciously bought a dozen lemons but it only took 6 to make a cup of juice.

Great recipe. Kids and adults loved it! I chose to zest the lemons into the simple syrup, thinking it would add more lemon flavor, and it did not quite work. "Stick to the recipe, dummy." -Me.

This was really strong! After reading other notes, I only steeped the lime rinds for 5 minutes. The flavor was good, but had to dilute with water and add more sugar. I think next time I will reduce the salt. I agree with others that this would make a great margarita!

I did not care for the salt in the lemonade. In fact I thought it tasted too weird and made another batch (sans salt) to dilute it. Still tasted weird. Or maybe I am just getting too old.

Very nice beverage base to have on hand (added more lemon juice). Sweetened each to taste, served in a salted-rim glass, splash of Topo Chico water for fizz, a Luxardo cherry (with little syrup for color) was a hit with grandkids. Grown-up versions concocted as well.

I agree too much salt, I only used 1/2 teaspoon and still too much, but it does taste like a margarita so maybe just add tequila as someone else suggested and we are all good!

I used half the salt called for and would add less next time.

Lemon & lime rinds vary wildly in bitterness, so no surprise that folks are reporting different experiences. My preferred solution is to make a batch of preserved lemons (very simple; lots of recipes out there) and add a splash of the liquid to taste when I'm making a drink: salt + a bit of extra complexity and intensity, without committing the whole batch. Also awesome with dry vermouth for a spritz.

I used regular lemons (not Meyer, for example), followed the recipe exactly, with the salt, and found it to be delicious and not bitter at all. I just wanted to make this note for those that might worry about the bitterness from the peels. Your mileage may vary.In any case, I would definitely make this again.