Homemade Lemonade Recipe

Last Updated on September 21, 2025 by becky

Learn how to make lemonade from scratch with this classic homemade lemonade recipe, made using freshly squeezed lemons and house-made simple syrup.

Why Make This Homemade Lemonade Recipe?

I love using citrus in my recipes, like my flourless orange almond cake, grapefruit white hot chocolate, and margarita lime cheesecake bars. But as much as I enjoy orange, grapefruit, and lime, I find lemon the most versatile of the citrus flavors. I’ve incorporated it into everything from sweet desserts like lemon posset and lemon whoopie pies to savory dishes like this fig and goat cheese tart. But perhaps no lemon recipe is quite as quintessential as an ice-cold glass pitcher of homemade lemonade.

Made with freshly-squeezed lemons (have your citrus juicer at the ready!) and a scratch-made simple syrup, this classic homemade lemonade recipe is my go-to for cooling down on a sweltering summer day.

Ingredients for Making Homemade Lemonade

To make your own lemonade from scratch, you’ll need the following ingredients:

• Lemon Juice – You’ll need 120 milliliters (about 1/2 US cup), or the juice of four large lemons. Be sure to use freshly squeezed lemon juice, not bottled or reconstituted. You won’t need the peels for this recipe, but I highly recommend saving them to make candied lemon peels!
• Simple Syrup – I developed this recipe using my own homemade simple syrup. If you’re in a hurry, you can substitute a store-bought cocktail syrup.

How to Make Homemade Lemonade

To make a pitcher of homemade lemonade. start by whisking together water and freshly-squeezed lemon juice in a large glass jug or pitcher. Stir in homemade simple syrup, then refrigerate at least 1 hour, or until ready to serve.

Serve homemade lemonade over ice, accompanied by lemon wedges or slices; sprigs of fresh mint; or pieces of homemade candied lemon peel.

For ingredient quantities and step-by-step instructions, scroll down to the recipe card below.

Juicing the Lemons

The key to making the absolute best homemade lemonade? Freshly squeezed lemon juice!

While juicing your own lemons for lemonade or lemon curd hand pies is as simple as can be, you’ll find that some fruits are much juicier (and easier to squeeze) than others. Here are a few tips and tricks to make lemon-juicing a breeze:

• Choose soft, ripe lemons. If the lemons feel overly firm, they’ll be more difficult to squeeze, and will produce less juice.
• Pop then in the microwave. Seriously! To make juicing easier, place the whole lemon in microwave for 10-15 seconds, then slice and squeeze as usual.
• Roll, roll, roll. Before slicing, roll the whole lemon back and forth across the countertop 5-10 times to soften the flesh.
• Use a juicer. Although I usually squeeze with my hands, you can employ the assistance of a citrus juicer.

One more tip: Before whisking it with the simple syrup, pass the freshly squeeze lemon juice through a fine mesh strainer to remove the seeds and any bits of pulp.

Make-Ahead and Storage Suggestions

This lemonade recipe can be doubled or tripled. Don’t forget ot adjust the pitcher size accordingly.

Store homemade lemonade in the refrigerator for up to 5 days.

Other summer beverage recipes you might enjoy:

Blueberry Lemonade
Rhubarb and Strawberry Lemonade
Creamsicle Iced Coffee
Blueberry Iced Tea
Ginger Limeade
Lavender Lemonade

And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!

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