Lemonade
Section: Fresh Juices
Serve volume: 250 ml (50 ml عصير + 200 ml ماء + 15 ml شراب سكر)
No caffeine figure is published for this drink: its record carries no tokenised ingredient list to derive from.
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.