Nothing says summer quite like a tall, ice-cold glass of homemade lemonade. While store-bought mixes and powders are convenient, they can’t compare to the bright, zesty, and perfectly balanced flavor of lemonade made from scratch. This recipe is your guide to creating that classic, nostalgic drink using just three simple, all-natural ingredients.

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Cuisine: American
Prep Time: 10 mins
Cooking Time: 5 mins
Total Time: 15 mins
Servings: 6 servings

Here’s a great video that shows the process of making fresh homemade lemonade.

Why You’ll Love Making It

• Incredibly Fresh Flavor: Using fresh-squeezed lemons delivers a vibrant, authentic citrus taste that powdered mixes can’t replicate. It’s a completely different (and better!) experience.
• Simple & Quick: With just 10 minutes of prep time, you can whip up a pitcher of this delicious drink. It’s the perfect easy recipe for hot days, last-minute guests, or a simple afternoon treat.
• Perfectly Sweet (or Tart!): You are in complete control! This recipe makes it easy to adjust the sugar and water, so you can create a lemonade that perfectly suits your taste buds.
• No Artificial Ingredients: Just lemons, sugar, and water. You can feel good about serving a drink that’s free from preservatives, high-fructose corn syrup, and artificial colors.
• A Perfect Base for Variations: This classic recipe is a fantastic starting point. Get creative by adding muddled berries, fresh mint, or a splash of club soda for a fun twist.

Ingredients

• 1 cup Granulated Sugar: This is the foundation of our simple syrup. Using granulated sugar ensures a clean, classic sweetness that lets the lemon flavor shine.
• 1 cup Water (for the simple syrup): We’ll combine this with the sugar to create a syrup. This step is crucial because it ensures the sugar dissolves completely, preventing any gritty texture in your finished lemonade. Using filtered water will give you the purest taste.
• 1 cup Freshly Squeezed Lemon Juice: This is the star of the show! You’ll need about 4 to 6 medium-to-large lemons. Look for lemons that are heavy for their size and have a bright, unblemished yellow skin, as they tend to be the juiciest. Meyer lemons will yield a slightly sweeter, less acidic lemonade, while Eureka or Lisbon lemons provide that classic tart flavor.
• 2 to 3 cups Cold Water (to dilute): This is added at the end to balance the concentrated lemon syrup. Start with 2 cups and add more until the lemonade reaches your preferred strength. Again, filtered water is recommended.
• Optional: Zest of 1 Lemon: For an extra burst of lemon flavor, use a vegetable peeler to remove a few strips of zest (the yellow part of the peel, not the white pith). Adding this to the simple syrup as it cools infuses it with fragrant lemon oils.
• For Serving: Ice cubes and fresh lemon slices or wheels for garnish.

Instructions

Step 1: Make the Simple Syrup:

1. Combine the 1 cup of granulated sugar and 1 cup of water in a small saucepan.
2. Place the saucepan over medium heat. Stir occasionally with a spoon or whisk until you see the sugar has completely dissolved and the liquid is clear. This should only take about 3-5 minutes. Avoid bringing it to a rolling boil; you just want to heat it enough to dissolve the sugar.
3. If you’re using lemon zest for extra flavor, add it to the saucepan now.
4. Remove the saucepan from the heat and let the simple syrup cool for a few minutes. If you used zest, strain it out before moving to the next step.

Step 2: Juice the Lemons

1. To maximize the juice you get from each lemon, firmly roll them on your countertop for 15-20 seconds before cutting. You can also microwave them for 10-15 seconds to help loosen the juices.
2. Cut the lemons in half and squeeze them using a citrus juicer, a reamer, or even just your hands.
3. Pour the squeezed juice through a fine-mesh sieve into a measuring cup. This will catch any stray seeds or pulp, ensuring your lemonade is perfectly smooth. Continue until you have exactly 1 cup of fresh juice.

Step 3: Mix and Dilute the Lemonade

1. In a large pitcher, combine the 1 cup of fresh lemon juice and the cooled simple syrup. Stir them together well. At this point, you have a lemonade concentrate.
2. Pour in 2 cups of cold water and stir. Give it a taste.
3. From here, you can customize it. If it’s too strong or sweet, add more cold water (up to 1 additional cup, or more) until it tastes perfect to you. If you’d prefer it a bit more tart, squeeze in a little more lemon juice.

Step 4: Chill and Serve

1. For the best and most refreshing flavor, cover the pitcher and refrigerate the lemonade for at least 30 minutes. This allows the flavors to meld together beautifully.
2. When you’re ready to serve, fill your glasses with plenty of ice.
3. Give the lemonade a final stir, pour it into the glasses, and garnish with fresh lemon slices. Enjoy immediately!

Tips for the Best Homemade Lemonade

• Don’t Use Bottled Juice: The single most important tip is to use freshly squeezed lemons. Bottled lemon juice has a dull, often slightly bitter flavor and simply can’t compare to the real thing.
• Start with Less Water: You can always add more water, but you can’t take it out. Start with the lower amount recommended for diluting (2 cups) and adjust from there.
• Don’t Overlook the Zest: Adding a few strips of lemon peel to your simple syrup as it cools is an easy way to add an incredible depth of lemon flavor. Just be sure to avoid the white pith, which is bitter.
• Make it Bubbly: For a fun, sparkling lemonade, use club soda or sparkling water instead of plain cold water for diluting. Add it just before serving to keep the bubbles fresh.

FAQs

Can I use a different sweetener instead of sugar?
Absolutely. For a honey-sweetened version, use about ¾ cup of honey. Mix it with 1 cup of warm water until fully dissolved before combining it with the lemon juice. You can also use agave nectar or maple syrup, though these will alter the final flavor profile.

Why is my lemonade bitter?
Bitterness usually comes from the white pith of the lemon peel. Be careful to only squeeze the juice and not the peel itself too hard. If you’re adding zest to your simple syrup, ensure you only use the yellow part of the peel.

How long does homemade lemonade last?
Stored in a covered pitcher in the refrigerator, homemade lemonade will stay fresh and delicious for up to 5 days. The ingredients may separate a little, so be sure to give it a good stir before serving.

Can I make this recipe with limes for limeade?
Yes! This recipe works perfectly with limes. Simply substitute the lemon juice and lemon garnishes with an equal amount of fresh-squeezed lime juice and lime slices.

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