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    Home » Drink Recipes

    Homemade Lemonade

    Lindsay Moe

    96 shares

    Refreshing, homemade lemonade requires only 3 ingredients and a few minutes of prep! This is the most refreshing summer drink recipe that the whole family will love.

    A glass of homemade lemonade with a lemon slice as garnish, lemons and a pitcher of lemonade in the background.
    Jump to Recipe

    It’s time for some summer sips!

    My single serving lemonade is consistently one of my most popular recipes. It’s quick, easy, and so refreshing! If you have a big family like me though, you’ll need way more than one glass to get you through summer.

    The best homemade lemonade recipe

    This homemade lemonade recipe makes a pitcher of lemonade ready to serve 4-6 people depending on the size of your glass and how much ice you add. If you plan on serving a lot of people, this recipe is easily doubled (you can use the slider over the servings number in the recipe card below).

    I think this fresh squeezed lemonade recipe is the perfect balance of tart and sweet, but of course it’s easy to adjust to your own tastes. It all starts with a lemon infused simple syrup that you may find yourself using for other cocktails and mocktails this summer!

    There is really very little preparation involved, but a lot of patience while the syrup infuses and the lemonade chills. If you’re feeling super impatient go ahead and add some to a glass with lots of ice to get sipping!

    Ingredients

    • Granulated sugar
    • Water
    • Fresh lemon juice
    • Lemon zest
    Ingredients used to make homemade lemonade.

    How to make homemade lemonade

    1. In a medium saucepan, bring sugar and 2 cups of water to a boil over high heat, stirring until the sugar has dissolved.
    2. Boil, uncovered, for 5 minutes.
    3. Stir in the lemon juice and zest. Remove the pan from the heat, cover, and let stand for 30 minutes.
    4. Strain through a sieve into a 2 quart pitcher, then stir in the remaining 1 cup cold water. Cover with plastic wrap and refrigerate 2 hours or overnight.

    Top tips

    The best way to squeeze lemons

    Normally squeezing lemons by hand would be just fine, but you’re going to be going through a lot of lemons here and you don’t want to end up with tired hands! I recommend using some sort of tool to help you get all the juice out of your lemons easily.

    I always use a squeezer, but a reamer is another inexpensive option. To get the most juice with the least amount of effort, go ahead and get a juicer.

    Don’t forget to zest 1-2 lemons before juicing them. It is very difficult to remove zest from a citrus fruit after cutting and juicing it.

    Half a lemon with lemon slices on a plate.

    The best lemon zester

    I love my Deiss microplane for zesting citrus fruits, but any microplane would work. If you don’t have a microplane you can cut the lemon peel into very fine strips with a large chef’s knife. Be sure you don’t include the white pith or it will make your lemonade bitter. 

    How to make simple syrup

    It’s important to make the lemon simple syrup for this recipe because stirring straight granulated sugar into cold water would result in a grainy, poorly mixed drink. If you’re short on time you could stir the sugar into warm water and skip the zest, but I don’t recommend it.

    Detailed directions for making simple syrup can be found above as well as below in the recipe card. It’s important to stir the water while it is heating up to help the sugar dissolve. 

    Let the sugar and water boil for 5 minutes, then add lemon zest and juice. Cover and let rest to infuse the simple syrup with lots of lemon flavor. The zest and any pulp from the juice will be strained out in the next step.

    Top view of a glass of homemade lemonade with a lemon slice as garnish.

    How to store

    Keep lemonade covered in the refrigerator for up to 5 days. You can also freeze lemonade in a mason jar for up to 3 months, just make sure not to fill it to the top since it will expand when freezing.

    Tips for customizing old fashioned lemonade

    • Experiment with replacing the sugar with honey simple syrup to make homemade sugar free lemonade (adjusting the quantity to taste)
    • Pour lemonade into popsicle molds and freeze for homemade lemonade popsicles
    • Mix with your other favorite juices and drinks such as pomegranate juice, ginger ale, or iced tea
    • Add more or less sugar to taste
    • Make strawberry vodka lemonade or strawberry lemonade
    Top down view of a pitcher of lemonade.

    FAQ

    How many lemons do I need to make homemade lemonade?

    For this recipe, you’ll need about 6-10 lemons, depending on size and juiciness.

    Can I use bottled lemon juice to make lemonade?


    You can use bottled lemon juice to make homemade lemonade, it just may not taste as fresh. Use the same quantity that is in the recipe.

    More drink recipes

    • Single Serving Lemonade
    • Strawberry Lemonade
    • Single Serving Strawberry Lemonade
    • Strawberry Lemonade Vodka
    • Watermelon Lime Mocktail
    • Cherry Mojitos
    • Mojito Pitcher
    • Margarita Pitcher
    • Pineapple Margaritas
    • Blackberry Gin Smash
    • Apple Cider Cocktail
    • Sparkling Greyhound Cocktail
    A glass of homemade lemonade with a lemon slice as garnish.

    If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!

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    Recipe

    Top down view of a pitcher of lemonade.

    Homemade Lemonade

    Homemade lemonade is the perfect refreshing summer drink!
    3.56 from 9 votes
    Print Pin Rate SaveSaved!
    Prep Time: 2 hours hours 45 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 2 hours hours 55 minutes minutes
    Servings: 6 6 ounce glasses
    Calories: 124kcal
    Author: Lindsay Moe

    Ingredients

    • 1 ½ cups sugar
    • 3 cups cold water
    • 1 ½ cups fresh lemon juice, (6-10 lemons, depending on size and juiciness)
    • 1 Tablespoon grated lemon zest

    Instructions

    • In a medium size saucepan over high heat, bring sugar and 2 cups water to a boil, stirring until the sugar has dissolved. Boil, uncovered, for 5 minutes.
    • Stir in the lemon juice and zest. Remove the pan from the heat, cover, and let stand for 30 minutes.
    • Strain through a sieve into a 2 quart pitcher, then stir in the remaining 1 cup water.
    • Cover with plastic wrap and chill 2 hours or overnight. To serve, fill the pitcher or a tall glass with ice cubes and fresh lemon slices.

    Nutrition

    Calories: 124kcal | Carbohydrates: 32g | Potassium: 37mg | Sugar: 30g | Vitamin C: 14.9mg | Calcium: 2mg
    Tried this recipe?Mention @theliveinkitchen or tag #theliveinkitchen!

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    1. Valerie @ From Valerie's Kitchen says

      May 22, 2012 at 3:33 pm

      Your story struck a chord with me because my husband and I met as youngsters as well. I was 16 and he was just barely 18. It’s so special to have that much history with someone!

      Reply
    2. Cranberry Morning says

      April 18, 2015 at 8:45 am

      I tried your single-serve recipe a few days ago and it was delicious! I love its tartness, not too sweet like purchased lemonade. Now I’m making this recipe because the family is here. Thanks for the great recipe. We love this!

      Reply
      • Lindsay Moe says

        April 22, 2015 at 3:00 pm

        I’m so happy to hear you enjoyed it!

        Reply

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    lindsay moe in a kitchen with glasses on shelves behind her

    Hi, I'm Lindsay! I've been creating easily customizable vegetarian recipes since 2011. I love the outdoors, brownies, and brand new books. I live and work in La Crosse, Wisconsin and founded Wild Flour Media to expand on my love for food photography and videography to my community and beyond.

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    96 shares