Homemade Lemonade

Homemade Lemonade

Fresh-squeezed lemons and a simple syrup base make a tart, bright pitcher of lemonade.

Total 2 hr Makes 16 servings Calories 110/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

This classic lemonade balances tart lemon juice with a simple syrup for a refreshing, well-rounded sweetness. A quick simmer dissolves the sugar completely, so there's no graininess once chilled. Serve over ice for picnics, barbecues, or any warm afternoon.

Ingredients

  • 2 cups granulated sugar
  • 2 cups water, for simple syrup
  • 2 cups fresh lemon juice (about 8 to 10 lemons)
  • 10 cups cold water
  • 1 lemon, thinly sliced, for garnish
  • 2 cups ice cubes

Method

  1. In a medium saucepan, combine the sugar and 2 cups water. Bring to a simmer over medium heat, stirring occasionally, until the sugar fully dissolves.

  2. Remove the simple syrup from heat and let it cool to room temperature.

  3. Juice the lemons, straining out seeds and pulp, to yield about 2 cups of fresh lemon juice.

  4. In a one-gallon pitcher, combine the cooled simple syrup, lemon juice, and 10 cups cold water. Stir well to combine.

  5. Taste and adjust sweetness or tartness as desired, adding more water, sugar, or lemon juice.

  6. Refrigerate the lemonade until well chilled, at least 1 hour.

  7. Serve over ice cubes, garnished with lemon slices.

Related recipes

Rate this recipe

★ 3.5 (1)

Homemade Lemonade

This classic lemonade balances tart lemon juice with a simple syrup for a refreshing, well-rounded sweetness. A quick simmer dissolves the sugar completely, so there's no graininess once chilled. Serve over ice for picnics, barbecues, or any warm afternoon.

2 hr 16 servings 110 cal

Ingredients

  • 2 cups granulated sugar
  • 2 cups water, for simple syrup
  • 2 cups fresh lemon juice (about 8 to 10 lemons)
  • 10 cups cold water
  • 1 lemon, thinly sliced, for garnish
  • 2 cups ice cubes

Method

  1. 1

    In a medium saucepan, combine the sugar and 2 cups water. Bring to a simmer over medium heat, stirring occasionally, until the sugar fully dissolves.

  2. 2

    Remove the simple syrup from heat and let it cool to room temperature.

  3. 3

    Juice the lemons, straining out seeds and pulp, to yield about 2 cups of fresh lemon juice.

  4. 4

    In a one-gallon pitcher, combine the cooled simple syrup, lemon juice, and 10 cups cold water. Stir well to combine.

  5. 5

    Taste and adjust sweetness or tartness as desired, adding more water, sugar, or lemon juice.

  6. 6

    Refrigerate the lemonade until well chilled, at least 1 hour.

  7. 7

    Serve over ice cubes, garnished with lemon slices.