Homemade Lemonade: The Ultimate Guide to Refreshing Summer Drinks

Why You’ll Love This Recipe

I like this recipe because it’s fresh, simple, and versatile. By making a quick simple syrup, I ensure the sugar dissolves completely and blends seamlessly into the lemonade. I can adjust the tartness and sweetness to my taste, and I love adding fun twists like sparkling water or fresh fruit for variety. For me, homemade lemonade is more than just a drink—it’s summer in a glass.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 cup granulated sugar
1 cup water (for the simple syrup)
6–8 lemons, juiced (about 1 1/2 cups of lemon juice)
6 cups cold water (for diluting the lemonade)
Lemon slices, for garnish (optional)
Mint sprigs, for garnish (optional)
Ice cubes

Directions

1. I combine the sugar and 1 cup of water in a saucepan.

2. Over medium heat, I stir until the sugar dissolves and the syrup turns clear, about 3–5 minutes. I let it simmer for 1 minute, then cool completely.

3. I roll the lemons on the counter, cut them in half, and juice them until I have about 1 1/2 cups. I sometimes strain the juice for a smoother lemonade.

4. In a large pitcher, I mix the cooled simple syrup with the lemon juice.

5. I add 6 cups of cold water and stir well.

6. I taste and adjust—if it’s too tart, I add more syrup; if it’s too sweet, I add more lemon juice.

7. I refrigerate the lemonade for at least 30 minutes to chill and let the flavors meld.

8. I pour over ice and garnish with lemon slices and mint sprigs before serving.

Servings and Timing

This recipe makes about 8 servings. It takes 15 minutes to prep, 5 minutes to cook the syrup, and 20 minutes total (plus chilling time).

Variations

Sometimes I add sparkling water instead of still water for a fizzy lemonade. For a fruity twist, I muddle strawberries, raspberries, or blueberries into the pitcher. If I want something different, I infuse the syrup with herbs like lavender or rosemary, or add cranberry juice for a pink lemonade.

Storage/Reheating

I store leftover lemonade in the refrigerator for up to 3 days. The flavor is best fresh, but I find it still tastes good after a day or two. I never reheat—it’s always best served cold over ice.

FAQs

Can I make this lemonade less sweet?

Yes, I simply reduce the sugar in the syrup or add extra lemon juice for more tartness.

Can I use bottled lemon juice?

I prefer fresh lemon juice for the best flavor, but bottled can work in a pinch.

How can I make sparkling lemonade?

I replace some or all of the cold water with sparkling water or club soda.

Can I make this ahead of time?

Yes, I often make it the night before and keep it chilled in the fridge.

Can I add alcohol to this recipe?

Yes, vodka, gin, or rum can be mixed in for a refreshing summer cocktail.

What can I do with leftover lemons?

I slice and freeze them to use later as ice cubes that won’t water down drinks.

Can I make sugar-free lemonade?

Yes, I use a sugar substitute like stevia or monk fruit instead of sugar.

Why do I need to make simple syrup?

It dissolves the sugar fully so the lemonade isn’t grainy.

Can I double or triple this recipe?

Yes, I just scale up the ingredients—it’s great for parties.

How do I keep lemonade cold at a picnic?

I serve it in a cooler with lots of ice and keep extra ice cubes in a thermos to add later.

Conclusion

I love making homemade lemonade because it’s simple, fresh, and endlessly customizable. Whether I keep it classic, add fruit, or make it sparkling, it always feels like the perfect summer drink. For me, a cold glass of this lemonade is pure refreshment and sunshine in a sip.