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!
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.
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Notes
Use freshly squeezed lemon juice—it tastes much better than bottled.
Choose ripe, juicy lemons that yield to gentle pressure; Meyer lemons are ideal if in season.
Roll lemons on the counter before cutting to get the most juice.
For extra citrus flavor, macerate lemon slices with sugar for 30 minutes to release the fragrant oils.
Small Batch Lemonade: For one serving, use ½ lemon, 1 Tbsp sugar, and 1 cup water. Stir until sugar dissolves and enjoy! * After you mash the lemons according to the recipe instructions, you should get 2 cups of lemon juice. If you are using smaller lemons, you would need between 8-10 lemons. As written, this lemonade has the perfect amount of sweetness for me, but it goes without saying that you could adjust the sweetness or lemon flavor to taste.