Homemade Lemonade
A bright, balanced lemonade made with fresh lemon juice and simple syrup for smooth sweetness. Serve it ice-cold for summer afternoons and parties.
By TastyTrails Kitchen ยท Published ยท Updated
Jump to RecipeHomemade lemonade is a simple pitcher drink built from fresh lemon juice, sugar, and water. This version keeps the classic style and uses a quick simple syrup, which gives you even sweetness without gritty sugar settling at the bottom.
The ratio here makes a lemonade that tastes bright and lemony but not harsh. If your lemons are especially tart or mild, adjust with a little extra water or syrup at the end. Chill the lemonade before serving if you want the cleanest, most refreshing flavor.
Ingredients
- 1 cup (240 ml) fresh lemon juice, from about 5-6 lemons
- 1 cup (200 g) granulated sugar
- 1 cup (240 ml) water, for the syrup
- 3 cups (720 ml) cold water, plus more to taste
- 2 cups (about 300 g) ice cubes, for serving
- 4-8 thin lemon slices, for garnish
- 4-8 fresh mint leaves, optional, for garnish
Instructions
- 1
Juice the lemons until you have 1 cup (240 ml) juice, then strain out the seeds and most of the pulp if you want a clearer lemonade.
- 2
In a small saucepan, combine the sugar and 1 cup (240 ml) water. Set over medium heat and cook, stirring, until the sugar fully dissolves and the liquid looks clear, 3-5 minutes.
- 3
Remove the syrup from the heat and let it cool for about 5 minutes, until no longer steaming heavily.
- 4
In a pitcher, combine the lemon juice, the warm syrup, and 3 cups (720 ml) cold water. Stir well until evenly mixed.
- 5
Taste the lemonade. If it is too strong, add a little more cold water; if you want it sweeter, stir in a little more syrup or sugar until dissolved.
- 6
Serve over ice with lemon slices and mint, if using. The lemonade should taste bright, lightly sweet, and very cold.
Tips for the Best Homemade Lemonade
- Using simple syrup instead of raw sugar keeps the lemonade smooth and prevents undissolved sugar from collecting at the bottom of the pitcher.
- Roll the lemons firmly on the counter before juicing to help them release more juice.
- If your lemons are very tart, start with 2 1/2 cups (600 ml) cold water and add more after tasting.
- For a less sweet pitcher, use 3/4 cup (150 g) sugar and keep the rest of the recipe the same.
- Make it ahead and chill it without ice; add ice only when serving so the flavor does not get watered down.
Storage and Reheating
Store lemonade in a covered pitcher or jar in the refrigerator for up to 4 days. Stir before serving, especially if it has been sitting for a while. It is not ideal for freezing once diluted, but the lemon juice and syrup base can be frozen separately and mixed later.
Frequently Asked Questions
Why does my lemonade taste bitter?
Lemonade can taste bitter if too much white pith gets squeezed or if the juice sits too long. Use freshly squeezed juice and avoid pressing hard on the peels.
Can I make lemonade ahead of time?
Yes. Make it up to 1 day ahead and refrigerate it. For the freshest flavor, add ice only when serving.
How do I make lemonade less sour?
Stir in more cold water a little at a time, or add a bit more simple syrup. Taste after each addition so it stays balanced.
Can I use bottled lemon juice?
You can, but fresh lemon juice gives the cleanest, brightest flavor. Bottled juice often tastes flatter and slightly harsher.
Quick Info
Prep Time
10 min
Cook Time
5 min
Servings
4
Difficulty
Easy
Nutrition Facts
Per serving (estimated)
