Fresh Lemon Radler (Shandy) Recipe

By
Maggie Hoffman
Maggie Hoffman is a contributing writer at Serious Eats.
Maggie Hoffman
Maggie Hoffman is a longtime food and drink expert whose recipes and cocktail-making tips can be found on her newsletters What to Drink and The Dinner Plan. She is the author of  The One-Bottle Cocktail and Batch Cocktails, both published by Ten Speed Press.
Learn about Serious Eats' Editorial Process
Updated August 29, 2018
20170608-radler-cocktails-lemon-vicky-wasik-1.jpg
Photographs: Vicky Wasik

Why It Works

  • Maceration allows lemon rinds to express their natural oil, creating a more aromatic and flavorful drink.
  • This no-cook technique dissolves sugar without any need for firing up the stove.
  • Weight measurements ensure the perfect ratio of sugar to citrus, despite natural variations in fruit size.
  • Mixing beer and lemon soda at a 3:2 ratio yields a drink that balances grainy and hoppy flavors with the sweet, tart lemonade. You can adjust to your personal taste.

A radler is a classic mix of beer and carbonated lemonade (also known as a shandy); order one at some bars in Germany and you'll get a blend of beer and 7-Up or Sprite. But the best, brightest-tasting version starts with fresh lemons. This one takes it a step further by starting with a deeply flavorful homemade lemon syrup that's infused with both fresh lemon juice and the citrus oil from lemon rinds.

Recipe Details

Fresh Lemon Radler (Shandy) Recipe

Active 30 mins
Total 4 hrs
Serves 5 servings

Ingredients

For the Sparkling Lemonade:

  • 3 pounds (1.3kg) lemons (10 to 14 medium lemons)

  • 14 ounces sugar (2 cups; 400g)

  • 24 ounces cold sparkling water (3 cups; 700ml)

For Each Radler:

  • 9 ounces chilled beer (265ml), such as pilsner

  • 6 ounces sparkling lemonade (175ml)

Directions

  1. For the Sparkling Lemonade: Bring lemons to room temperature, then roll firmly against the counter to soften their rinds. Halve and juice; pour juice into a sealable container and refrigerate. Cut rinds into 1-inch chunks. Toss with sugar in a large nonreactive mixing bowl, cover tightly with plastic, and let stand at room temperature, stirring once every 45 minutes or so, until sugar has completely dissolved, about 3 hours. (You can let the mixture stand up to 12 hours, if desired.)

  2. Add 10 ounces (1 1/4 cups) of reserved lemon juice. Stir well, then strain through a nonreactive fine-mesh strainer or piece of cheesecloth into a glass or ceramic container. At this point, the concentrated lemon syrup can be refrigerated for up to 1 week.

  3. When ready to serve, add sparkling water to concentrated lemon syrup. Adjust to taste with additional sparkling water or lemon juice; bear in mind that a tart lemonade tastes best when mixed with beer.

  4. For Each Radler: Add beer and Sparkling Lemonade to a 16-ounce pint glass. Serve immediately.

Special equipment

Cheesecloth or nonreactive fine-mesh strainer, 2-quart pitcher

Notes

Crisp pilsner makes for an especially refreshing radler, but you can also use your favorite hefeweizen or even a bitter IPA.

This Recipe Appears In

Nutrition Facts (per serving)
438Calories
0gFat
94gCarbs
1gProtein
×
Nutrition Facts
Servings: 5
Amount per serving
Calories438
% Daily Value*
Total Fat 0g0%
Saturated Fat 0g0%
Cholesterol 0mg0%
Sodium 14mg1%
Total Carbohydrate 94g34%
Dietary Fiber 0g1%
Total Sugars 81g
Protein 1g
Vitamin C 24mg118%
Calcium 35mg3%
Iron 0mg1%
Potassium 137mg3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

More Serious Eats Recipes