Lemonade
Section: Fresh Juices
Setup
Serve volume: 250 ml (50 ml juice + 200 ml water + 15 ml sugar syrup)
Ingredients (as the source specifies)
The source states no tokenised ingredient list for this drink, so no energy or caffeine figure is derived from it.
Operating procedure
Applies to: still lemonade built from fresh lemon juice, sugar syrup, and chilled water over ice, balanced sweet-tart.
Target: under 90 seconds from order to serve.
- Squeeze fresh lemon juice to order and strain out seeds; do not use bottled or concentrate.
- Prepare a 1:1 sugar syrup (equal weights sugar and water, fully dissolved) and keep it chilled.
- Keep drinking water cold in a dedicated jug so the drink is cold without over-diluting on ice.
- Fill the glass with fresh ice just before building.
- Cut a thin lemon wheel for garnish and keep the recipe card at the station.
- Build the base: combine fresh lemon juice with sugar syrup in the glass or shaker.
- Reference build per glass: about 30 ml fresh lemon juice to 30 ml of 1:1 syrup — adjust to taste but keep the sweet-tart balance.
- Top with chilled water and stir to combine.
- About 150 ml chilled water per glass; a longer pour makes a lighter, more refreshing lemonade.
- Fill the glass with fresh ice and give a final gentle stir.
- Garnish with a lemon wheel and serve immediately.
- Balance is bright and sweet-tart — neither cloying nor sharply sour.
- No undissolved sugar or seeds at the bottom of the glass.
- Served cold with fresh ice and a clean lemon-wheel garnish.
Fresh lemon juice loses its brightness within a couple of hours — squeeze in small, frequent batches rather than one large batch at open.
No caffeine figure is published for this drink: its record carries no tokenised ingredient list to derive from.