I love this lemonade recipe for its perfect balance of bright, tart lemon flavor and just‑right sweetness from simple syrup. It’s refreshing, easy to tweak, and a go‑to for cooling down on a hot day.
Why You’ll Love This Recipe
I find it’s incredibly quick to make and tastes far superior to any store‑bought version. Using freshly squeezed lemon juice ensures peak brightness, while the simple syrup blends smoothly without any gritty sugar. Plus, I can customize the sweetness, from extra tangy to sweet and mellow.
Ingredients
(Hint: Check out the full list of ingredients and measurements in the recipe card below.)
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3 cups water
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1 cup lemon juice (about 4–6 lemons)
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1 cup simple syrup (1:1 ratio of sugar to water)
Directions
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Make the simple syrup: Combine equal parts sugar and water in a small saucepan. Simmer and stir until the sugar dissolves, then cool.
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Juice the lemons: I squeeze fresh lemons—about 1 cup juice—using a juicer or hand, ensuring I remove the seeds.
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Mix the lemonade: In a pitcher, I stir together the lemon juice, cooled syrup, and 3 cups cold water.
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Adjust to taste: Depending on how tart or sweet I want it, I can add more water, syrup, or juice.
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Serve: I pour over ice in glasses (not in the pitcher, so the mix stays undiluted), and garnish with lemon slices or fresh herbs if I’m feeling fancy.
Servings and timing
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Servings: about 10 (1 cup each)
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Prep Time: ~5 minutes
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Cook Time: ~5 minutes (for syrup)
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Total Time: ~10–15 minutes
Variations
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Honey-sweetened: I love swapping simple syrup for honey, which adds floral complexity and uses less sweetener.
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Sparkling lemonade: Half water, half sparkling water makes it bubbly—like a summer spritz.
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Fruit-infused: Mixing in muddled raspberries, strawberries, or peaches turns it into a flavored lemonade.
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Herb-infused: I sometimes add fresh mint, basil, lavender, or rosemary for an aromatic twist.
Storage/reheating
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Storage: I keep leftover lemonade in the fridge for up to 5 days—just stir before serving.
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Freezing: I freeze it in ice cube trays or bottles for up to 2 months—perfect for icy lemonade or popsicles.
FAQs
Can I use less sugar and sweeten with honey instead?
Yes, liquid sweeteners like honey or agave work beautifully. They dissolve easily and bring extra flavor—just adjust amounts to taste.
Is simple syrup necessary?
I find simple syrup essential—it ensures a smooth, evenly sweetened lemonade without gritty sugar. All the experts agree.
How can I make it less watery when serving?
I add ice directly to glasses rather than the pitcher so the concentrate stays consistent until poured.
What’s the ideal ratio of lemon, water, and syrup?
A classic 3:1:1 ratio—3 cups water, 1 cup lemon juice, 1 cup simple syrup—gives a balanced flavor. I tweak from there.
Can I infuse other flavors into it?
Absolutely. I’ve tried fruit purees (like peach or berries) and herbs like mint or lavender—results are always bright and refreshing.
Conclusion
I find this classic homemade lemonade unbeatable for hot days or casual gatherings. It’s simple, flexible, and always refreshing. Whether I keep it pure, sweeten with honey, fizz it up with soda, or jazz it with fruits and herbs, this recipe remains my summer favorite.
Print
The Best Homemade Lemonade
- Total Time: 5 minutes (+ cooling time for syrup)
- Yield: 10 (1 cup each)
Description
A perfectly balanced, classic lemonade blending fresh-squeezed lemon juice, lightly sweetened simple syrup, and crisp water—easy, customizable, and ideal for summer refreshment.
Ingredients
2 cups freshly squeezed lemon juice (~4–6 medium lemons)
2 cups simple syrup* (1:1 ratio of sugar to water)
6 cups cold water
Lemon slices or herbs for garnish (optional)
*To make simple syrup: simmer equal parts water and granulated sugar until the sugar dissolves; cool before using.
Instructions
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Make the simple syrup: In a small saucepan, combine 1 cup water and 1 cup sugar. Heat gently, stirring, until sugar dissolves. Let cool.
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Juice the lemons: Roll them firmly on the counter for better yield, then slice and juice until you have 2 cups of juice.
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Mix: In a large pitcher, combine lemon juice, simple syrup, and cold water. Stir well.
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Adjust to taste: If too tart, add more syrup; if too sweet, add more water.
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Serve: Pour over ice (in the glass, not the pitcher, to avoid dilution), garnish with lemon slices or herbs.
Notes
Sparkling lemonade: Replace some or all cold water with sparkling water.
Flavor infusions: Add fresh berries, peach slices, cucumber, mint, lavender, or basil for a creative twist.
Honey-sweetened: Substitute honey for sugar in the syrup (use slightly less honey) for deeper flavor.
- Prep Time: 5 minutes
