Homemade Lemonade Recipe
This Lemonade recipe is refreshing and timeless, and so easy to make with freshly squeezed lemon juice, sugar, and water. It keeps well in the refrigerator, so you can enjoy a crisp glass of lemonade on a hot summer day. Once you try homemade lemonade, you won’t want to settle for store-bought.
Perfect Lemonade
My in-laws live in California and have a few lemon trees in their yard, so every year they gift us a big box of beautiful lemons. If you’re wondering what to do with fresh lemons, this lemonade is one of my favorite options. I also love using them for Lemon Bars and Easy Lemon Curd.
This lemonade recipe is the perfect balance of sweetness and tartness. I’m sharing my go-to ratio of sugar to lemon juice, but you can add more sugar or more lemon juice to taste. With this basic recipe, you can make tons of lemonade flavors (more on that below). My favorite is pink or Strawberry Lemonade.
What Makes the Best Lemonade?
Simple syrup is a liquid sweetener made by dissolving sugar in water. Why is this important for lemonade? Granulated sugar does not dissolve easily in cold water and will settle at the bottom of the pitcher. e. We promise it’s quick and so worth it!
The simple syrup is truly the secret to a perfectly smooth, evenly sweetened lemonade. It blends easily with cold water and freshly squeezed lemon juice, and you can add it gradually to get the sweetness just right.
Ingredients for Homemade Lemonade
This simple recipe perfectly balances the sour and sweet flavors of freshly squeezed lemon juice and sugar. After one sip, you’ll see why homemade lemonade is better than store-bought every time.
- Sugar – granulated sugar dissolves into warm water to make the simple syrup.
- Lemons – freshly squeezed lemon juice gives lemonade the brightest flavor. You’ll need about 6 to 8 lemons to make 10 cups of lemonade. Standard Eureka or Lisbon lemons give it a classic tart flavor, while sweeter Meyer lemons may require less simple syrup. Refrigerated lemon juice (not from concentrate) can work in a pinch.
How to Make Lemonade
All you need to make this recipe is a great lemon juicer, a saucepan, and a pitcher. If you don’t have a lemon juicer, insert a fork into the cut side of the lemon and twist while squeezing.
- Make Simple Syrup – in a small saucepan, simmer 1 cup water and 1 1/2 cups sugar to dissolve the sugar. Cool to room temperature and chill.
- Juice the Lemons – Squeeze 1 1/2 cups fresh lemon juice and refrigerate.
- To serve – combine 7 cups cold water, chilled lemon juice, and most of the simple syrup, then add more syrup to taste. Serve over ice and garnish with lemon slices.
Pro Tips for the Best Lemonade
- Use room-temp lemons – they are easier to juice than cold lemons, especially if you roll them on the counter before cutting in half.
- Add the syrup to taste – the acidity of lemons varies, so add the syrup as needed.
- Keep it cold without diluting – you can freeze lemon juice in an ice cube tray and add the cubes to glasses along with regular ice.
- Add ice to the glasses – putting ice in the pitcher can dilute the entire batch as it melts.
Lemonade Variations
This base lemonade recipe is delicious and versatile! Here are a few ideas on how to put your own spin on the recipe:
- Extra lemon flavor – Add lemon zest strips (avoiding the bitter white pith) to the simple syrup, then strain before using.
- Fruit Purees– raspberry, strawberry, peach, or mango puree are delicious
- Agave or honey – use instead of simple syrup, adjusting the amounts to taste
- Herbs – add fresh mint leaves, lavender, or even rosemary to the final mixture
- Sparkling lemonade – replace the cold water with chilled sparkling water just before serving
- Arnold Palmer – mix equal parts lemonade and unsweetened Iced Tea
Make-Ahead and Storage
- Make-Ahead: Prepare the simple syrup and lemon juice in advance and refrigerate them separately in covered jars. Combine with cold water when ready to serve.
- To Refrigerate: Simple syrup can be covered and refrigerated for up to 3 weeks. Prepared lemonade can be refrigerated up to 1 week.
- Freezing: Freeze the simple syrup and lemon juice separately, or mix them together to make a homemade lemon juice concentrate. Thaw overnight in the refrigerator and add cold water to taste.
A cold pitcher of homemade lemonade is always a welcome treat on a hot summer day. Serve it at your next cookout, party, or lemonade stand, and don’t forget plenty of ice and fresh lemon slices.
