Fresh Lemon Radler (Shandy) Recipe

By
Maggie Hoffman
Maggie Hoffman is a contributing writer at Serious Eats.
Maggie Hoffman
Maggie Hoffman is a writer and editor focusing on cocktails and food. She was the managing editor for Serious Eats until 2016 and is the digital director for Epicurious.
Learn about Serious Eats' Editorial Process
Updated Aug. 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.

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Recipe Facts

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Active: 30 mins
Total: 4 hrs
Serves: 5 servings

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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.

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