epicurious4.2
Classic Shandy
Turn your favorite beer into a summer shandy with just a glug of homemade lemonade. Or customize this refreshing drink recipe as you see fit.
👥 4 Servings⏱️ Prep & Cook: 2h 30m🔥 Cook: 5 min👤 The Gourmet Test Kitchen📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
📝 Preparation Steps
1
Bring 1 cup sugar and 1 cup water to a boil in a small saucepan, stirring to dissolve sugar. Add four wide strips lemon zest and let syrup cool ⏱️ 30 minutes.
sugar1 cupwide strips lemon zest4
2
Strain syrup through a fine-mesh sieve into a small pitcher. Add 2 sprigs mint, 1 cup fresh lemon juice, and 2 cups cold water; stir to combine. Chill lemonade until cold, at least ⏱️ 2 hours. (Makes about 4½ cups.)
fresh lemon juice (from 5–6 lemons)1 cup
3
To make 1 drink, pour ¼ cup lemonade into a chilled glass and top off with chilled beer. Taste and add more lemonade if desired. Garnish with a lemon slice (if using). Do ahead: Syrup can be made 2 weeks ahead. Cover and chill. Lemonade can be made 1 day ahead; keep chilled. Editor’s note: This recipe was first published in the July 1996 issue of ‘Gourmet’ as ‘Lemon Shandy.’ Head this way for more of our favorite summer cocktail recipes →
Chilled beer (such as pale ale; for serving)
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