Homemade Lemonade
This classic three-ingredient drink delivers the perfect balance of sweet and tart flavors that store-bought versions simply can't match. The simple syrup method ensures smooth sweetness without any grainy texture at the bottom of your glass.
Equipment
- Small saucepan
- Lemon juicer or citrus reamer
- Fine-mesh strainer
- Large pitcher - At least 2 quarts/2L capacity
- Measuring cups
- Wooden spoon or whisk
- Cutting board
- Sharp knife
Ingredients
- 1 cup granulated sugar - 200g
- 1 cup water - 240ml (for simple syrup)
- 1.5 cups fresh lemon juice - 360ml, from about 6-8 medium lemons
- 6 cups cold water - 1.4-1.7L, plus up to 1 cup additional for adjusting
- ice cubes - For serving
- lemon slices - Optional, for garnish
- fresh mint sprigs - Optional, for garnish
Instructions
- Combine 1 cup of granulated sugar and 1 cup of water in a small saucepan over medium heat. Stir occasionally until sugar completely dissolves (about 3-4 minutes). Remove from heat and cool to room temperature (15-20 minutes).
- Roll lemons firmly on countertop, cut in half crosswise, and juice until you have 1 1/2 cups. Pour through a fine mesh strainer to remove seeds and pulp.
- Pour cooled simple syrup and strained lemon juice into a large pitcher. Stir thoroughly to create the lemonade concentrate.
- Add 6 cups of cold water and stir well. Taste and adjust by adding up to 1 more cup of water for milder lemonade, or additional simple syrup for sweetness.
- Refrigerate for at least 30 minutes. Serve over ice in tall glasses garnished with lemon slices and mint sprigs. Stir before each pour.
Notes
- Choose juicy lemons that feel heavy for their size with thin, smooth skin for maximum juice yield.
- Bring lemons to room temperature before juicing to extract more juice than cold lemons.
- Don't skip straining the lemon juice to remove seeds and large pulp pieces for a smooth, professional texture.
- Cool the simple syrup completely before adding to the pitcher to prevent cracking glass and ensure proper chilling.
- Store lemonade in a covered pitcher in the refrigerator for up to 5 days, best within 2-3 days.
- Never add ice directly to the storage pitcher as it will dilute the lemonade as it melts.
- Freeze the concentrate (simple syrup + lemon juice without water) for up to 3 months; thaw and add water when ready to serve.
- Add a tiny pinch of salt (about 1/8 teaspoon) to enhance lemon flavor and balance sweetness without tasting salty.
- For a sparking version, replace 2-3 cups of cold water with sparkling water or club soda just before serving.
- Make simple syrup ahead and store in refrigerator for up to 2 weeks for quick lemonade anytime.