This Egg Lemonade recipe is a refreshing non-alcoholic pick for hot days or a quiet moment to unwind. Egg’s smooth richness meets lemon’s bright acidity, rounded out by sugar and crisp mineral water — light, a little dessert-like, and easy for adults and kids alike to enjoy.
Recipe
Ingredients
Recipe no.024
- Whole egg — 1
- Lemon juice — 1 oz (30ml)
- Sugar — 3 tsp
- Mineral water — Full
- Lemon slice
- “Full” means filling the glass to about 80–90% capacity.
Instructions
Add the whole egg, lemon juice, sugar (simple syrup works too), and ice to the shaker.
Shake well and hard — since egg is involved, shake with a bit more force or for a few extra rounds than usual.
Pour in the mineral water gently to avoid excess foam, then stir slowly and lightly.
When mixing in a carbonated ingredient, one to two slow rotations while lifting and lowering the ice is all it takes to combine everything.
- Technique ｜ Shake & Stir
- Glass ｜ Goblet / Tumbler
- ABV ｜ 0%
- Best Enjoyed ｜ Daytime / Before dinner
- Style ｜ Ade
Egg Lemonade in Detail
Flavor & Character
Raw egg in a drink sounds like a trendy mixology trick — it isn’t, not in Japan. Egg-style cocktails have sat on Japanese bar menus for generations, before molecular techniques made egg foams fashionable elsewhere. Egg Lemonade fits that tradition: egg, lemon, sugar, mineral water, served Ade-style, alcohol-free.
It’s a unique non-alcoholic cocktail, egg’s smooth richness and lemon’s brightness meeting in balance. What makes it work is how egg’s full-bodied flavor mingles with lemon’s tartness and sugar’s sweetness, rounded out by mineral water — that roundness exists because egg’s fat and protein coat the palate, softening lemon’s acidity.
A whole egg gives the drink genuine body, while citrus freshness and sweetness layer on top for something dessert-like. The texture goes down silky, but the finish stays clean — ideal for hot weather or a quiet moment to unwind.
I’d finish it with soda water instead of mineral water for extra fizz, or swap in tonic if egg character feels strong.
Since this recipe uses raw egg, pasteurized eggs are recommended for anyone concerned about salmonella risk.
Points, Twists & Food Pairings
- Best Pairings・・・Pair with lemon cake, shortbread, or berries — its custardy body loves light desserts.
- Mixing Tip・・・Shake extra hard and long to fully emulsify the egg into a smooth, frothy texture.
- Easy Twist・・・Finish with soda instead of water for more fizz, or tonic water for a bittersweet edge.
- Drinking Note・・・It’s alcohol-free but rich — sip slowly, the egg makes it more filling than it looks.
- Food Safety Note・・・This recipe uses raw egg — use pasteurized eggs if you want to avoid any salmonella risk.
Egg Lemonade Cocktail Recipe
A smooth, refreshing non-alcoholic cocktail made with egg, lemon juice, sugar, and mineral water — light, dessert-like, and easy to make at home.
タイプ: Mocktail
料理: International
キーワード: egg lemonade, non-alcoholic cocktail, mocktail recipe, egg lemon drink
レシピー歩留まり: 1 serving
カロリー: 130 kcal
準備時間: PT5M
所要時間: PT5M
レシピー材料:
- Whole egg - 1
- Lemon juice - 1 oz (30ml)
- Sugar - 3 tsp
- Mineral water - Full (fill glass 80-90%)
- Lemon slice, for garnish
レシピーの説明:
Combine the ingredients:
- Add the egg, lemon juice, sugar (or simple syrup), and ice to the shaker.
Shake:
- Shake well and hard — a bit more than usual, since egg is involved.
Stir in the mineral water:
- Pour the mineral water in gently, then stir slowly, 1-2 rotations, lifting the ice to combine.
