Easy Lemonade Recipe
This easy lemonade recipe brings together the perfect balance of tart citrus and sweetness with just three simple ingredients. With fresh lemons, sugar, and water, you can create a refreshing beverage that tastes far better than anything store-bought.
Equipment
- Small saucepan - for making the simple syrup
- Citrus juicer - manual or electric for squeezing lemons
- Fine-mesh strainer - to remove pulp and seeds from juice
- Large pitcher - at least 2-quart capacity
- Wooden spoon - for stirring the simple syrup
- Measuring cups - for accurate measurements
- Sharp knife - for cutting lemons
- Cutting board - for prep work
Ingredients
- 1 cup granulated sugar - 200g
- 1 cup water - 240ml, for making the simple syrup
- 1 cup freshly squeezed lemon juice - 240ml, from about 6-8 medium lemons
- 6 cups cold water - 1.4L, for diluting the lemonade base
- ice - for serving
- fresh lemon slices - optional, for garnish
- fresh mint sprigs - optional, for garnish
Instructions
- Wash lemons thoroughly, pat dry, and roll each firmly on the counter. Cut each lemon in half crosswise.
- Press lemon halves into a citrus juicer until you have 1 cup of juice. Strain through a fine mesh strainer to remove pulp and seeds.
- Combine 1 cup water and 1 cup sugar in a small saucepan over medium heat. Stir constantly until sugar completely dissolves, about 3-4 minutes. Remove from heat and let cool for 10 minutes.
- Pour lemon juice into a large pitcher. Add cooled simple syrup and stir gently. Add 6 cups cold water and mix thoroughly. Taste and adjust sweetness or tartness as needed.
- Refrigerate for at least 30 minutes. Fill glasses with ice, pour lemonade over ice, and garnish with lemon slices or mint if desired.
Notes
- Room temperature lemons juice better: Let refrigerated lemons sit at room temperature for 1-2 hours before juicing for maximum yield.
- Roll before juicing: Rolling lemons on the counter breaks down internal membranes and can increase juice yield by up to 30%.
- Cool the simple syrup completely: Adding hot syrup to cold water can create an unpleasant cloudy appearance. Let it cool to at least room temperature first.
- Taste before serving: Lemons vary in acidity based on variety and ripeness. Always taste your lemonade and adjust the sweet-tart balance to your preference.
- Use filtered water for best flavor: If your tap water has a strong chlorine taste, it will affect the final product. Filtered or bottled water ensures the lemon flavor shines through.
- Make extra simple syrup: The simple syrup stores beautifully in the refrigerator for up to two weeks. Having it on hand makes whipping up fresh lemonade even faster next time.
- Add ice to glasses, not the pitcher: Ice in the pitcher dilutes the lemonade as it melts. Add ice to individual glasses instead to maintain the perfect concentration.
- Storage: Store lemonade in an airtight pitcher in the refrigerator for 5-7 days. Give it a good stir before serving as natural separation occurs.
- Make lemonade ice cubes: Freeze lemonade in ice cube trays to add to glasses without diluting the drink.
- Freeze simple syrup: Combine cooled simple syrup with lemon juice and freeze in freezer bags for up to 5 months.