Fresh-Squeezed Pickle Lemonade
A bold and refreshing summer drink that blends zesty lemon juice with tangy dill pickle brine. It’s sweet, salty, and surprisingly addictive—perfect for adventurous sippers!
Ingredients
- 7 large lemons organic, room temperature
- ⅔ cup granulated sugar
- 3 cups filtered water chilled
- 1 to 1¼ cups dill pickle juice plus pickle spears for garnish
- ice for serving
Instructions
- Thinly slice 1 lemon (seeds removed) and set aside for garnish. Roll the remaining lemons on the counter, then quarter and squeeze to yield 1 cup of juice. Add the peels and unused quarters to a large jar or pitcher.
- Add sugar to the lemon peels and muddle for 1–2 minutes until the sugar is mostly dissolved and fragrant.
- Pour in the lemon juice, cover tightly, and shake or stir vigorously until the sugar fully dissolves.
- Add the chilled filtered water, then the dill pickle juice to taste (start with 1 cup). Stir or shake again.
- Strain the mixture through a fine-mesh strainer for smoothness.
- Serve over plenty of ice, garnished with a lemon slice and a dill pickle spear.
Notes
For best flavor, use organic lemons since their peels are included. Avoid sweet or overly garlicky pickles. Store leftovers in the fridge for up to 3 days. For a fizzy twist, use sparkling water instead of still. You can freeze extra into ice cubes for later use.
Nutrition
Calories: 45kcalCarbohydrates: 12gSodium: 300mgPotassium: 70mgSugar: 10gVitamin C: 20mgCalcium: 10mgIron: 0.1mg
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