Fourth of July weekend seems like the perfect time to share this lemonade recipe. It’s an easy recipe, and the perfect thirst quencher on a hot afternoon.
This lemonade is made with sweet-tart plums, sugar, water, and lemon. It’s a stunning bright red, and flavorful despite the simple preparation.
Sweet, juicy plums are cooked down into a syrup. I used plumogranates, a special cross between plums and apricots, named for their deep red color. But use regular plums and you’ll be just fine… There’s still enough color in those skins to turn the lemonade pink-red.
Plums, sugar, and water are simmered together and strained to form a sweet syrup.
Lemons are juiced.
Lemon juice and syrup are stirred together.
Our lemonade concentrate is stirred into cold water.
Poured into tall glasses over ice.
Sweet Plum Lemonade
A simple and stunning red lemonade made with fresh plums.
- 2 plums, skin on, pits removed, diced
- 1/2 cup sugar
- 2 cups + 4 cups water
- juice of 2 lemons
- a pinch of salt
- Place the plums, sugar, and 2 cups of water in a saucepan. Bring to a simmer over medium-low heat.
- Simmer for 10 minutes, stirring occasionally and smashing the fruit against the sides of the pan.
- Strain the warm plum syrup into a large bowl, jar, or pitcher.
- Add the strained juice of two lemons, and a pinch of salt. Stir until combined. This is your lemonade concentrate.
- Once the mixture has cooled down, add 4 cups of cold water, and stir. Serve iced.
For a sweeter lemonade, cut back on the lemon juice or increase the sugar by 1/4 cup.