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Yuzu Lemonade

Candice Kumai
Cook Time:
20 mins

Chef notes

This refreshing summer treat reminds me of visiting my grandma in southern Japan. I have so many memories with her and cherished summers with yuzu and kabosu.

The yuzu gives it a twist that is like no other citrus beverage. Serve it up over ice in sugar–rimmed glasses.

Technique tip: Add the mineral water last to add extra fizz/bubbles (don't add to martini shaker!).


Lemon Simple Syrup
  • 1/2 cup fresh lemon juice
  • 1/2 cup sugar
  • 2 cups water
Yuzu Lemonade
  • raw sugar, to rim glasses
  • ice cubes
  • Japanese vodka, such as Haku
  • yuzu juice (you can also use kabosu, another Japanese favorite citrus fruit)
  • elderflower liqueur, such as St. Germain
  • mineral water, such as Topo Chico, to finish
  • edible flowers or lemon rind, to garnish


For the Lemon Simple Syrup:

In a small saucepan, combine the lemon juice, sugar and water. Simmer gently over low heat, stirring occasionally until the sugar has completely dissolved. Continue to simmer for another 2 minutes. Set the mixture aside to cool. 

For the Yuzu Lemonade:


Fill your sugar-rimmed glasses with ice. 


To a martini shaker, add ice, approximately 2 parts Lemon Simple Syrup to 1 part vodka, 1 to 2 parts yuzu juice and 1 part elderflower liqueur, to taste.  Shake well and pour over ice.


Finish off with mineral water, if desired, and garnish with edible flowers or a lemon rind. Kanpai!