There’s nothing like a pitcher of homemade lemonade on a hot day. This classic summer drink is made with fresh lemon juice, a quick simple syrup, and ice-cold water for a tangy, refreshing beverage that tastes so much better than store-bought.
Why I Love This Recipe
This is one of those simple recipes that always delivers. You only need three ingredients—fresh lemons, sugar, and water—and about 15 minutes. It’s the ultimate make-ahead drink for BBQs, picnics, or lazy afternoons in the backyard.
It’s sweet, tart, and totally customizable. Want pink lemonade? Add strawberries. Want bubbles? Use sparkling water. This one’s easy to make your own.
Recipe Ingredients
- 8 cups water – Divided: 1 cup for the syrup, 7 cups for mixing
- 1 cup granulated sugar – For the homemade simple syrup
- 1½ cups fresh lemon juice – About 8 lemons, strained
- 2 cups ice cubes – To chill just before serving
Pro Tip: Use room-temperature lemons for easier juicing. Roll them on the counter first to release more juice.
How To Make Homemade Lemonade
Full ingredients and instructions are also in the recipe card at the bottom of this blog post.
STEP 1: Make the simple syrup
In a small saucepan, combine 1 cup water and 1 cup granulated sugar over medium-low heat. Stir gently until the sugar is fully dissolved—this takes about 2-3 minutes. Remove from heat and let the syrup cool slightly, then pour it into a large pitcher.
STEP 2: Juice the lemons
While the syrup is cooling, juice 8 fresh lemons until you have about 1½ cups of lemon juice. (Tip: Room-temperature lemons are easier to juice. Roll them on the counter with your palm to loosen the juice before cutting.) Use a citrus juicer or squeeze by hand, then strain out seeds. Add the fresh lemon juice to the pitcher and stir it together with the syrup.
STEP 3: Add water and chill
Pour in the remaining 7 cups of cold water and stir well. Transfer the pitcher to the fridge and chill until cold. Just before serving, add ice cubes and lemon slices if desired. This keeps the lemonade crisp and refreshing without getting watered down too early.
Recipe Tips
- You’ll need about 1 cup of lemon juice for every 4 cups of water. On average, 6 lemons provide roughly 1 cup of fresh lemon juice.
- A good rule of thumb is the 1:1:3 ratio – one part lemon juice, one part sugar, and three parts water. Once you hit that baseline, adjust to taste. Too tart? Add more sugar. Too sweet? Add more lemon juice.
- A pinch of salt can help reduce bitterness and enhance the lemon flavor. Start small and taste as you go.
- Chill the lemonade before adding ice. Adding ice too early will dilute the flavor. Instead, add ice just before serving.
- Always use fresh lemons for the best taste—bottled lemon juice won’t give you the same bright citrus flavor.
How to store
- Refrigerate: Store in a sealed pitcher for up to 1 week. Stir before serving.
- Make Ahead: Mix the syrup and lemon juice the night before, then add cold water and ice the next day.
Variations
- Strawberry Lemonade: Blend a handful of strawberries into a puree and stir into the pitcher. Or you can try adding sliced strawberries or cranberry juice.
- Mint Lemonade: Add 6–10 fresh mint leaves to a bowl containing 1 cup of homemade lemonade. Muddle them around, and add them to the pitcher of lemonade.
- Sparkling Lemonade: Swap the 7 cups of still water for sparkling water (just before serving). It won’t stay sparkling for long, so serve immediately.
- Pink Lemonade: Add a splash of cranberry juice, pomegranate juice, or a few blended raspberries for that soft pink color and tangy twist.
- Lavender Lemonade: Steep 1–2 teaspoons of dried culinary lavender in the simple syrup while it simmers. Strain out the lavender before adding the syrup to the pitcher.
- Cucumber Lemonade: Add thin slices of peeled cucumber to the pitcher before chilling. It adds a light, refreshing flavor that pairs beautifully with lemon.
- Watermelon Lemonade: Puree cubed watermelon and strain out the pulp. Stir the juice into the lemonade for a naturally sweet and hydrating summer drink.
- Blue Raspberry Lemonade: Add a splash of blue raspberry syrup (homemade or store-bought) for a fun, colorful twist—perfect for kids’ parties or themed summer gatherings.
Homemade Lemonade Recipe
Ingredients
- 8 cups water - 1 cold, 7 cups to serve
- 1 cup granulated sugar
- 1 ½ cups lemon juice - 8 lemons, seeds removed
- 2 cups ice cubes
Instructions
- Add 1 cup water and 1 cup sugar in a saucepan over medium-low heat. Stir slowly until the sugar has dissolved, about 2-3 minutes. Remove from the heat and let this cool, then add to a pitcher.
- While that’s cooling, juice 8 lemons. Cold lemons are difficult to juice, make sure they’re at room temperature. Press firmly with your palm and roll them on the counter. Cut them in half, and use a juicer or your hands to squeeze 1 ½ cups of fresh lemon juice into the pitcher. Stir together with the liquid sugar.
- Lastly add 7 cups of water and stir. Place the pitcher in the fridge until chilled. Adding ice now will dilute the mixture. If adding ice and lemon slices, do so just before serving.
Recipe Notes:
- 6 lemons = 1 cup fresh lemon juice (enough for every 4 cups water).
- Use the 1:1:3 ratio – lemon juice, sugar, water – then adjust to taste.
- Pinch of salt can balance bitterness.
- Chill before adding ice to avoid dilution.
- Always use fresh lemons—bottled juice tastes different.
- Store in fridge up to 1 week and stir before serving.
Nutrition Info
The nutritional information provided is an estimate and is per serving.
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