homemade lemonade
This post may contain affiliate links, meaning Off the Eaten Path may receive commissions for purchases made through those links — at no cost to you. All opinions are our own. Please read our full disclosure for more information.
Skip the store-bought bottles and concentrates. Make refreshing lemonade in your own kitchen with this easy homemade lemonade recipe! Just 3 ingredients for perfectly balanced tart-sweet flavors and infinite ways to serve and customize it. This recipe makes 2 quarts and can easily be doubled for larger parties.
If you’re like me, you probably have tons of childhood memories that revolve around a big glass of lemonade on a hot summer day.
And if you’re like me, a lot of those memories probably include a container of Country Time lemonade powder or a cardboard can of frozen lemonade concentrate. The ’80s and ’90s were quite the time!
There’s nothing wrong with a pitcher of lemonade made with either of those, but if you want to level up your lemonade making, it’s time to learn how to whip up a batch of homemade lemonade.
You only need 3 ingredients and a handful of minutes to make my easy homemade lemonade recipe. Plus, it’s easy to customize for any season and any party or even double for a lemonade stand!
Recipe testing notes and tips
- Always use freshly squeezed lemon juice when you make homemade lemonade. You can use a citrus squeezer or an electric juicer to make even faster work of this. For 1 cup of juice, you will need 4-6 large lemons.
- Taste the lemonade as you add the water so you can make it exactly as sweet or tart as you like it.
- Consider this your base recipe. This classic lemonade is perfect for kids, but there are endless ways you can change it up with different flavors or even spike it! Check out “recipe variations” below for ideas.
how to make homemade lemonade
The first step to making homemade lemonade is making simple syrup to sweeten it. Sugar will not dissolve properly in cold liquids, so using simple syrup prevents a grainy lemonade while balancing the tart lemon juice.
Combine 1 cup granulated sugar with 1 cup water in a saucepan and heat until the sugar is dissolved. The syrup does not need to come to a boil; we just want to dissolve the sugar.
Set this aside to cool for at least 10 minutes. You can also make this mixture ahead of time and store the cooled syrup in the refrigerator for up to 1 month.
In a large pitcher, stir together the lemon juice and simple syrup. Stir in the cold water; I like to add the water 1 cup at a time so I can only add as much as I feel the lemonade needs.
If the syrup was still a bit warm, place the pitcher in the fridge to chill for several hours before serving.
Tip! Don’t throw away the spent lemon rinds after juicing your fresh lemons. Save the rinds to make a batch of easy no-cook lemon syrup.
recipe variations
Like I said above, this recipe makes a super classic lemonade. But there are tons of ways you can change up the recipe to create something more elegant or seasonal.
- Use honey in place of granulated sugar in the syrup for a subtle honey flavor.
- In the spring, use a batch of my lavender simple syrup recipe in place of the regular simple syrup noted in the printable recipe card. Fresh herbs such as thyme and rosemary make for a lovely spring simple syrup as well.
- For summer, try using different fruits in the syrup, such as blueberries or peaches.
- Make a fall lemonade by using cranberry simple syrup for a tart cranberry lemonade!
- Swap the tap water for sparkling water to make this into a refreshing sparkling lemonade.
Easy Homemade Lemonade
Equipment
Ingredients
- 1 cup granulated sugar
- 7 cups cold water divided use
- 1 cup fresh-squeezed lemon juice seeds removed (from about 6 lemons)
Instructions
- Combine sugar and 1 cup water in a small saucepan. Place over medium-low heat and stir until sugar is dissolved. Remove from heat and set aside; allow to cool for 10 minutes.1 cup granulated sugar, 1 cups cold water
- Pour lemon juice into a pitcher. Add the simple syrup.1 cup fresh-squeezed lemon juice
- Add remaining 6 cups of water, one cup at a time until lemonade reaches desired strength and flavor; stir well. Transfer to refrigerator and allow to chill several hours before serving.6 cups cold water
Notes
Chilling note
- If you make the simple syrup ahead of time and allow it to chill in the refrigerator for several hours or overnight and use cold water in the lemonade, you can serve over ice right after mixing the lemonade.
Storage
- Store in a covered pitcher in the refrigerator for 4-5 days. Stir well before serving.
Flavor variations
- For a different flavor profile, try using honey in place of the granulated sugar in the syrup.
- Swap in the regular simple syrup for 12 ounces (1.5 cups) of your favorite flavored syrup, such as lavender simple syrup or cranberry simple syrup.
Nutrition
Serving suggestions
This lemonade is perfect for serving over ice, perhaps garnished with lemon slices and a sprig of mint or fresh mint leaves. But it’s also perfect for using in other recipes!
You can’t beat an Arnold Palmer made with fresh lemonade and iced tea. Or for an all-ages drink that feels more like dessert, use it to make frozen lemonade!
Add a bit of vodka for a delicious spiked lemonade or this recipe as a base for other cocktails such as electric lemonade.
Frequently asked questions
Yes! Use 1 cup fresh-squeezed lime juice in place of the lemon juice. You will need at least 8 limes for this amount of juice.
about chrissie
I’m Chrissie — a full-time public defender, food lover, North Carolina explorer, toddler wrangler, and lifelong cheese enthusiast. I love the beach, craft beer, Mexican food, and trashy reality TV. Catch me chasing my kids, laughing too loudly, sipping margaritas on a nearby patio, and telling my husband “just one more quick picture.” Learn more ➤