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This easy homemade lemonade is made with fresh lemons and plenty of fresh flavors. It doesn’t require cooking a simple syrup. It is quick, delicious, and refreshing – a summer crowd-pleaser!
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Nothing says summer better than a tall, cool glass of lemonade. I still remember the way my grandmother made lemonade on hot summer days growing up – simple, fresh, and bursting with real lemon flavor. She would squeeze the lemons by hand, and I would help mash them with sugar until the kitchen filled with their bright, citrusy aroma.
Most store-bought lemonade today just doesn’t compare – too sugary or lacking that true, fresh citrus taste. This recipe brings back those summer memories with the perfect ratio of lemony flavor and sweetness. It’s so refreshing – just like my grandmother’s – a must-have on a hot summer day!
Why You Will Love This Recipe
- Easy and simple: Just juice the lemons (or mash), mix with sugar, and water.
- No heat required: Ditch the simple syrup for the easiest and fastest lemonade. No need to heat up the stove and wait for the simple syrup to cool.
- Best lemon flavor: Mashing the lemons with sugar releases fragrant citrus oils, and gives your lemonade an unbeatable fresh taste.
Ingredients for Homemade Lemonade
You need only 3 ingredients to make this fresh homemade lemonade
- Freshly squeezed lemon juice is the key to a good-tasting lemonade. It also helps dissolve the sugar so you don’t have to make simple syrup.
- Sweetener of choice – I use organic granulated sugar but you are welcome to use any other sweetener like honey or maple syrup.
- Cold water – This is essential to have an instantly cold lemonade.
- Ice – I add ice cubes to the glasses to chill the lemonade. Don’t add the ice to the pitcher because as it sits and the ice melts, it can dilute the lemonade.
- garnishes – lemon slices and fresh mint leaves add a nice touch to the lemonade but they are totally optional
Healthy lemonade alternative: For a healthier sugar-free lemonade, swap the sugar for a natural sweetener like honey, maple syrup, stevia, or monk fruit. It’s just as refreshing and delicious as classic homemade lemonade!
Perfect Lemonade Ratio
The key to great lemonade is the right balance of lemon juice, sugar, and water. My go-to ratio is 8-2-8 (8 lemons, 2 cups sugar, 8 cups water). This recipe is perfectly sweet for me, but you can easily adjust the sweetness, tartness, or water to suit your taste. Follow this ratio, and you’ll get a refreshing, well-balanced lemonade—not too bitter or overly sweet!
How To Make Homemade Lemonade
Before you start, thoroughly wash the lemons with soap and warm water, especially if you are mashing them whole with the skin. Roll each lemon with the palm of your hand on the counter, pressing down as you do.
- Cut and juice the lemons using a citrus juicer.
- Strain the lemon juice into a pitcher to remove any seeds and excess pulp.
- Dissolve the sugar by stirring it into the fresh lemon juice until fully combined.
- Add 8 cups of water to the lemon syrup (about 2 cups), mix well, chill and serve over ice.
Optional method: Instead of juicing the lemons, place the sliced lemons in a bowl with the sugar and mash them until all the juice is extracted. This method, just like my grandmother used to do, releases the fragrant citrus oils from the lemon peel, giving the lemonade an even bolder, more vibrant flavor. Strain the lemon syrup, then pour water and stir.
Notes: Taste and adjust the sweetness or tartness by adding more sugar or water if needed. For an extra refreshing touch, serve with ice and fresh lemon slices.
Small Batch Lemonade
If you’re craving just a glass or two of fresh lemonade, it’s easy to scale down the recipe. Simply use the ratio of 1/2 lemon, 1 tablespoon sugar, and 1 cup water per serving. Squeeze the lemon juice, stir in sugar until dissolved, then add water and mix.
TIPS FROM NELI’S KITCHEN
Tips For The Best Lemonade Recipe
- For the best flavor, always use freshly squeezed lemon juice, not bottled. Bottled lemon juice often contains additives and lacks the bright, fresh taste of real lemons. Using fresh lemons makes all the difference in homemade lemonade!
- When purchasing lemons, choose large ones that give to gentle pressure; avoid lemons that still have some green spots. Hard lemons have thicker skin and yield less juice.
- Also, if possible use Meyer lemons – I prefer them because they are sweeter and juicier than other lemon varieties. They make an amazing lemonade with a delicious sweet flavor. They are usually in season in the winter and spring months.
- To extract the most lemon juice, before you cut them, roll each lemon over your cutting board with the palm of your hand, pressing down as you do. This helps break down the pulp and makes juicing easier.
- For a fuller, more complex lemon flavor, macerate lemon slices with the sugar in a bowl, and store them in the fridge for about 30 minutes if possible. Mashing the lemon slices with sugar (or your choice of sweetener) helps to extract the oils in the lemon peel and adds more of the fragrant citrus flavor.
Storage Tips
- Refrigerator: You can store freshly made lemonade in the fridge for up to 7 days (but I guarantee it won’t last that long!)
- Freezer: You can also freeze the lemon juice concentrate in freezer safe containers (like freezer gallon ziplock bags, or souper cubes) for up to 5 – 6 months for the best flavor. You can make lemonade anytime, just allow the mixture to thaw and add it to a pitcher. Add water, to taste, until you reach your desired sweetness.
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Homemade Lemonade Recipe
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Ingredients
- 8 large lemons*
- 2 cups sugar , (or 1 1/4 cup honey)
- 8 cups water
- 1-2 lemons, , sliced for garnish (optional)
Instructions
- Wash lemons thoroughly with soap or vegetable spray, and warm water. Roll lemons firmly on the counter until they become soft. This will help them to release their juice.
- Cut and juice the lemons using a citrus juicer.
- Strain the lemon juice into a pitcher to remove any seeds and excess pulp.
- Dissolve the sugar by stirring it into the fresh lemon juice until fully combined.
- Add 8 cups of water to the lemon syrup (about 2 cups), mix well. Taste it and add more sugar or lemon juice if necessary. Serve over ice.
- You can garnish the lemonade in the pitcher with lemon slices and fresh mint leaves.
- Optional method: Instead of juicing the lemons, place the sliced lemons in a bowl with the sugar and mash them until all the juice is extracted. This method releases the fragrant citrus oils from the lemon peel and gives the lemonade an even bolder, more vibrant flavor. Strain the lemon syrup, then add water and stir.
Video
Notes
- For best flavor, use freshly squeezed lemon juice from real lemons, not store-bought bottled lemon juice. Bottled lemon juice doesn’t taste as good as lemon juice from fresh lemons. It usually has some things added to it and the flavor is not quite right. It’s definitely better to make your homemade lemonade with real lemons.
- When purchasing lemons, choose large ones that give to gentle pressure; avoid lemons that still have some green spots. Hard lemons have thicker skin and yield less juice.
- Also, if possible use Meyer lemons – they are sweeter and juicier than other lemon varieties. They make an amazing lemonade with a delicious sweet flavor. They are usually in season in the winter and spring months.
- To extract the most lemon juice, before you cut them, roll each lemon over your cutting board with the palm of your hand, pressing down as you do. This will help them to release their juice.
- For a fuller, more complex lemon flavor, macerate lemon slices with the sugar in a bowl, and store them in the fridge for about 30 minutes if possible. Mashing the lemon slices with sugar (or your choice of sweetener) helps to extract the oils in the lemon peel and adds more of the fragrant citrus flavor.
Nutrition
Nutrition Disclaimer: Nutritional values are estimates and may vary with ingredients, brands, and portion sizes. For accuracy, use your preferred nutrition calculator.
Disclaimer: The information provided in this recipe is for informational purposes only and should not be considered medical or nutritional advice. I am not a doctor or a dietitian. Always consult a qualified healthcare provider for personalized guidance regarding your diet or health. For more details, please read my full disclosure page.
AMAZING
This was tasty and easy! Definitely recommend
This recipe will be easy to half and I like that you also have the honey alternative. Recipe rating is a 5 star, but you video was constantly being interrupted by adds. I found it frustrating to continue watching.
This recipe makes making lemonade a no-brainer. I think you nailed it with this one. I use this as a base to make flavor lemonades using fresh fruit like blackberries or strawberries!
I hardly ever review recipes and for this one I HAD TO! It is delicious!!! My husband said it tastes just like “Hot Dog on a Stick” lemonade. It’s fresh, delicious and simple! Thanks for a great recipe!
I was amazed at how easy this recipe was & how delicious the lemonade turned out. Definitely, will be making this again. It’s a keeper!!
We have a lemon tree that produces lemons year round. This is the best recipe we’ve tried for delicious, instant lemonade. Genius to mash the lemons and sugar with the potato masher!
I wish we had a lemon tree in our yard as well, but it gets too cold here in North AL in the winter. I am glad to hear you loved the recipe! 🙂
Such a simple recipe, yet so delicious! 😋 it’s so perfect for summer. I’m a huge lemonade fan and so are my kids. Thanks for all the tips!
pretty good.
Just finished making a pitcher of this. It was a bit of work mashing that big bowl of lemon slices, but it got easier as they softened. It’s sweet enough for my kids and tart enough for me. Many thanks for the recipe 🙂