Classic Homemade Lemonade
Bright, simple lemonade starts with fresh lemons, a little sugar, and cold water. A quick syrup helps the sugar dissolve, so every glass tastes smooth instead of gritty.
- Total time
- 15 min
- Yield
- 6 servings, about 6 cups
- Difficulty
- Easy
Prep 10mCook 5mAmericanDrinks
Homemade lemonade is one of those drinks that feels special even though it uses only a few ingredients. Fresh lemon juice gives it a clean, sharp flavor that bottled juice cannot quite match.
The small trick is making a simple syrup. That means warming sugar and water together until the sugar dissolves. It takes just a few minutes and makes the lemonade evenly sweet.
This recipe is easy to adjust. Add more water if you like it lighter, more lemon juice if you like it tart, or extra syrup if you prefer a sweeter pitcher.
01What you'll need
Ingredients
6 items · 6 servings, about 6 cups
- 1 cup granulated sugar
- 1 cup water, for the syrup
- 1 cup fresh lemon juice, from about 5 to 7 lemons
- 3 to 4 cups cold water, to dilute
- Ice, for serving
- Lemon slices or fresh mint, optional, for serving
02How to make it
Step-by-step
1. Make the syrup
Combine the sugar and 1 cup water in a small saucepan. Set it over medium heat and stir until the sugar fully dissolves, about 3 to 5 minutes. The mixture does not need to boil hard.
2. Cool the syrup
Remove the pan from the heat. Let the syrup cool for at least 10 minutes. If you are in a hurry, pour it into a heatproof measuring cup and set that cup in a bowl of ice water.
3. Juice the lemons
Roll the lemons on the counter with your palm to help release the juice. Cut them in half and squeeze until you have 1 cup lemon juice. Strain out seeds if needed.
4. Combine the base
Pour the lemon juice into a large pitcher. Add the cooled syrup and stir well. This is the lemonade concentrate.
5. Add cold water
Stir in 3 cups cold water. Taste the lemonade. If it is too strong or too sweet, add up to 1 more cup cold water.
6. Chill the pitcher
Refrigerate the lemonade for at least 30 minutes if you have time. Chilling helps the flavors settle and keeps the ice from melting too quickly.
7. Serve over ice
Fill glasses with ice and pour in the lemonade. Add lemon slices or a sprig of mint if you like. Stir each glass before drinking, especially if the pitcher has been sitting.
03From our kitchen
Cook's tips
- Make-ahead: Make the syrup up to 1 week ahead and store it in a covered jar in the refrigerator. You can also mix the full pitcher 1 to 2 days ahead.
- Storage: Keep lemonade covered in the refrigerator for up to 5 days. Stir before serving because the lemon juice can settle slightly.
- Sweetness swap: For a less sweet lemonade, start with 3/4 cup sugar. For a sweeter version, use up to 1 1/4 cups sugar.
- No stove option: Use superfine sugar and stir it into the lemon juice until dissolved, then add water. Regular sugar works too, but it takes longer to dissolve.
- Lemon juice note: Fresh lemon juice gives the cleanest flavor. Bottled lemon juice can taste sharper and more bitter, so use it only if needed and adjust the sugar to taste.
- Flavor ideas: Add sliced strawberries, cucumber, basil, mint, or a splash of sparkling water just before serving.
Cook's note
If your lemons are very large or very juicy, you may need fewer than 5. If they are small or a little dry, buy a couple extra so you can reach the full 1 cup of juice.
04Frequently asked
Questions & answers
Can I make lemonade without making simple syrup?
Yes. Stir the sugar directly into the lemon juice until it dissolves, then add cold water. Simple syrup is easier because it dissolves the sugar fully and quickly.
How many lemons do I need for 1 cup of juice?
Most medium lemons give 2 to 3 tablespoons of juice. Plan on 5 to 7 lemons for 1 cup, and buy an extra lemon if you want slices for serving.
Can I use honey instead of sugar?
Yes. Use about 3/4 cup honey in place of 1 cup sugar, then adjust to taste. Warm it with the water just like the sugar syrup so it blends smoothly.
Why does my lemonade taste too sour?
It may need more water or sweetener. Add cold water a little at a time to soften the tartness. If it still tastes sharp, stir in more syrup.
Can I freeze lemonade?
Yes. Freeze it in ice cube trays or a freezer-safe container for up to 3 months. Thaw in the refrigerator and stir well before serving.
05Per serving
Nutrition facts
Nutrition Facts
6 servings, about 6 cups
Amount per serving
% Daily Value*
- Total Fat0.1 g
- 0%
- Saturated Fat0 g
- 0%
- Cholesterol0 mg
- 0%
- Sodium1 mg
- 0%
- Total Carbohydrate37 g
- 13%
- Dietary Fiber0.2 g
- 1%
- Total Sugars35 g
- Protein0.2 g
- 0%
- Vitamin D0 mcg
- 0%
- Calcium3 mg
- 0%
- Iron0.1 mg
- 1%
- Potassium53 mg
- 1%
* Percent Daily Values are based on a 2,000-calorie diet. Values are estimated from the ingredient list; actual amounts vary with brands, portion sizes, and substitutions.
05Keep cooking
You might also like
DrinksClassic Champagne Cocktail
A classic Champagne cocktail is simple, elegant, and easy to build right in the glass. A sugar cube, bitters, and chilled sparkling wine make a festive drink with a bright lemon finish.
DrinksClassic Shirley Temple
This bright, bubbly Shirley Temple is a simple nonalcoholic drink made with ginger ale, grenadine, lime, and a cherry on top. It is sweet, cheerful, and easy to mix by the glass.
DrinksElectric Lemonade
This bright blue electric lemonade is tart, lightly sweet, and bubbly, with vodka and blue curaçao for its signature color. It tastes like a grown-up lemonade stand drink and comes together in about 15 minutes.
DrinksHomemade Blackberry Syrup
This simple blackberry syrup turns fresh or frozen berries into a glossy, pourable syrup for lemonade, cocktails, pancakes, yogurt, and ice cream. It cooks in one small pot and keeps well in the fridge for easy sweet-top