State Fair Lemonade

Name: State Fair Lemonade with Oleo Saccharum Syrup
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: American
Ingredients: 5 large lemons; 1.5 cups granulated sugar; 5 cups water; ice, for serving

State Fair Lemonade uses an oleo saccharum syrup made from lemon peels and sugar to deliver intense, vibrant lemon flavor in a perfectly balanced summer drink. The key technique infuses oils from fresh lemon zest directly into the syrup, creating depth that standard lemonades lack.

🌍American 🏷️Lemonade 🏷️State fair lemonade 🏷️Lemon 🏷️Drink Summer drink

🏷️

🏷️Sweet

-0:00

allrecipesonTikTok

Total

20 min

Servings

4

Difficulty

Easy

Est. Cost

$11–$18

Recipe Source

View original recipe

From TikTok · by allrecipes

-0:00

allrecipesonTikTok

Ingredients

5 large lemons
1.5 cups granulated sugar
5 cups water
ice, for serving

4 Ingredients

Delivery in as fast as one hour.^*

Powered by Instacart

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
Using a vegetable peeler, peel the lemons and place the peels in a large bowl. Set the peeled lemons aside.
2
Cover the lemon peels with granulated sugar, stir to coat, and let the mixture sit for at least 2 hours to allow the sugar to draw out the oils from the peels.
3
Transfer the sugary lemon peel mixture to a saucepan with boiling water.
4
Stir over medium heat until all the sugar has completely dissolved, creating a lemon-infused simple syrup.
5
Strain the syrup into a pitcher or large measuring cup, discarding the lemon peels.
6
Squeeze the juice from the reserved peeled lemons and add it to the syrup in the pitcher.
7
Stir to combine and let the lemonade chill completely in the refrigerator.
8
To serve, pour the chilled lemonade into glasses filled with ice.

Was this recipe helpful?

Tips & Notes

Pro tips

Use a microplane or vegetable peeler to remove only the yellow zest from lemon peels, avoiding white pith, which tastes bitter.
Let the lemon peels macerate in sugar for at least 30 minutes before adding water to fully extract essential oils into the syrup.
Squeeze lemons firmly or use a citrus press to maximize juice yield and ensure the drink has proper tartness.
Keep the drink chilled until serving and add ice at the last moment to prevent over-dilution from melting ice.

Substitutions

Granulated sugar → honey or agave nectar (reduce to 1 cup; oleo saccharum works best with granulated sugar, so honey will produce a thinner syrup)
Water → sparkling water or club soda (add just before serving for fizzy lemonade)
Fresh lemon juice → bottled lemon juice (use 1/2 cup; fresh juice delivers superior flavor and is recommended)

Storage & make-ahead

Store the finished lemonade in the refrigerator for up to 3 days; the oleo saccharum syrup alone keeps refrigerated for up to 1 week.

Common Questions

What is oleo saccharum and why use it in lemonade?

Oleo saccharum is a syrup made by macerating lemon peels with sugar, extracting essential oils for rich lemon flavor. It creates more complex, intense taste than simple syrup alone.

Can I make this lemonade ahead of time?

Yes. Prepare the oleo saccharum syrup up to 2 days ahead, then mix with water and lemon juice just before serving. Add ice when serving to prevent dilution.

How do I get the right balance of sweet and tangy?

Use freshly squeezed lemon juice and taste as you mix. The oleo saccharum syrup is sweet, so adjust water and juice proportions until the tartness balances the sugar.

Should I use Meyer lemons or regular lemons?

Regular lemons work perfectly for this recipe. Meyer lemons are sweeter and will reduce the tartness; use them only if you prefer less acidic lemonade.