Homemade Lemonade Recipe
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Learn how to make lemonade from scratch with this classic homemade lemonade recipe, made using freshly squeezed lemons and house-made simple syrup.
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. I’ve incorporated it into everything from desserts like lemon posset and lemon whoopie pies to savory dishes like this fig and goat cheese tart. But no lemon recipe is quite as quintessential as an ice-cold glass pitcher of homemade lemonade made from freshly-squeezed lemons. Have your citrus juicer at the ready!
Key Ingredients
- Lemon Juice – You’ll need four large lemons to make one liter (roughly four servings) of lemonade, maybe five lemons if your fruit is on the smaller side. Always use freshly squeezed lemon juice to make homemade lemonade, not bottled or reconstituted (it tends to taste flat and bitter, and often contains chemicals or preservatives). You won’t need the peels for this recipe, but save 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. You can also make flavored lemonade by replacing the basic simple syrup with a fruity or herbal syrup, like mint, rhubarb, blueberry, or ginger simple syrup.
Important Notes on Juicing the Lemons
While juicing your own lemons for lemonade or lemon curd hand pies is fairly straightforward, you’ll find that some fruits are much juicier (and easier to squeeze) than others. Here are a few of my tips and tricks to make juicing a breeze:
- Choose soft, ripe lemons. If the lemons feel overly firm, they’ll be difficult to squeeze, and will produce less juice.
- Pop them in the microwave. To make juicing easier, place the whole, unpeeled lemon in microwave, microwave on medium power for 10-15 seconds, then slice and squeeze as usual. Don’t heat for too long, however, or the fruit will explode and make a mess in your microwave. (Speaking from experience on this one!)
- 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. I will sometimes take this shortcut when making big batches of lemonade for a picnic or party.
- Strain thoroughly. Before whisking with the simple syrup, pass the fresh lemon juice through a fine mesh strainer to remove the seeds and little bits of pulp.
Homemade Lemonade Recipe
- Total Time1 hour 5 minutes
- Yield1 liter (about 4 servings) 1x
Learn how to make lemonade from scratch with this classic homemade lemonade recipe, made using freshly squeezed lemons and simple syrup.
Ingredients
720 milliliters water (3 cups)
120 milliliters lemon juice (1/2 cup, or juice of 4 large lemons)
120 milliliters simple syrup (1/2 cup, or to taste)
Lemon slices, to garnish
Instructions
In a 1 liter jug or pitcher, whisk together water and lemon juice.
Whisk in the simple syrup.
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.
Store leftover homemade lemonade in the refrigerator for up to 5 days.
Notes
Recipe can be doubled or tripled. Don’t forget to adjust the pitcher size accordingly.
- Prep Time: 5 minutes
- Chilling Time: 1 hour
- Category: Beverages
- Method: Refrigerator
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!
