Lemonade Recipe

Overview

This fresh lemonade recipe makes about 1 litre, or six 165 ml servings. It has a clean lemon flavor, enough sweetness to soften the acidity, and no gritty sugar settling at the bottom of the pitcher.

The key is to dissolve the sugar before adding the lemon juice and water. Chill the lemonade well, taste it over ice, and adjust it at the end because ice will dilute the drink slightly.

Ingredients

• 180 ml fresh lemon juice, from about 6 to 8 medium lemons
• 150 g granulated sugar
• 250 ml water, for the sugar syrup
• 600 ml cold water, for diluting
• 250 g ice, plus extra for serving
• 1 lemon, thinly sliced, optional for serving
• Fresh mint leaves, optional for serving

How to make it

1. Juice the lemons. Roll each lemon firmly on the counter for a few seconds to loosen the juice, then cut and squeeze it. Strain the juice through a fine sieve to remove seeds and most of the pulp. You should have 180 ml; if you have less, juice another lemon.

2. Make the sugar syrup. Put the sugar and 250 ml water in a small saucepan. Warm over medium heat, stirring occasionally, until the sugar has completely dissolved and the liquid looks clear. It does not need to boil. Remove the pan from the heat and let the syrup cool for 10 to 15 minutes.

3. Combine the lemonade. Pour the lemon juice, cooled syrup, and 600 ml cold water into a large pitcher. Stir for 20 to 30 seconds, then taste. The lemonade should taste distinctly lemony but not harsh, with enough sweetness to make it refreshing rather than sour.

4. Adjust the balance. If it is too tart, stir in 1 tablespoon of sugar syrup at a time. If it is too sweet, add 1 tablespoon lemon juice at a time. If the flavor is too strong, add cold water in 50 ml increments. These adjustments are easier before adding all the ice.

5. Chill and serve. Add the ice and optional lemon slices to the pitcher. Chill for at least 30 minutes if possible, then stir again before pouring. Serve over fresh ice and garnish with mint if using.

Expert tips

• Use fresh juice: Bottled lemon juice can taste flatter or more sharp-edged than freshly squeezed juice, but it works in a pinch. Start with 150 ml bottled juice, taste, and add more if needed.
• Avoid bitterness: Do not squeeze the lemons so aggressively that lots of white pith or peel falls into the juice. Straining also removes seeds and excess pulp that can make the texture muddy.
• Make it less sweet: Begin with 120 g sugar instead of 150 g for a sharper lemonade. You can always add more syrup after tasting.
• Use a simple shortcut: If you do not want to make syrup, dissolve the sugar in 250 ml warm water before mixing it with the lemon juice. Granulated sugar is unlikely to dissolve evenly in very cold water.
• Keep it cold without watering it down: Freeze some lemonade in an ice-cube tray and use those cubes in place of regular ice.
• For sparkling lemonade: Make the recipe with only 400 ml cold water, then replace the remaining 200 ml with chilled sparkling water immediately before serving. Stir gently so it does not foam over.

Serving and storage

Serve the lemonade cold over ice, with lemon slices or mint if desired. It pairs well with light snacks and fruit-based sides, including a tangy fruit chaat recipe. For another cold, citrus-forward drink, try this iced lemon tea recipe.

Store leftover lemonade in a covered pitcher or sealed bottles in the refrigerator for up to 3 days. Stir before serving because a small amount of pulp may settle. If you add sparkling water, mix it into individual glasses rather than storing the carbonated version in the pitcher.

Frequently asked questions

How many lemons do I need for this lemonade recipe?

You need about 6 to 8 medium lemons to produce 180 ml of fresh juice. Lemon size and juiciness vary, so measure the juice rather than relying only on the number of lemons.

Can I make lemonade without cooking the sugar?

Yes. Stir the sugar into 250 ml warm water until it dissolves, then let the mixture cool slightly before combining it with the lemon juice and cold water. Adding dry sugar directly to cold water can leave crystals at the bottom.

Why does my lemonade taste too sour?

Add cooled sugar syrup 1 tablespoon at a time, tasting after each addition. If the lemonade is intensely concentrated as well as sour, add cold water in small amounts too.

Can I use bottled lemon juice?

Yes, but the flavor may be less fresh. Start with 150 ml bottled lemon juice, mix the drink, and add more gradually until the lemonade tastes bright enough.

How long does homemade lemonade keep?

Keep it covered in the refrigerator for up to 3 days. Stir it before serving, and add sparkling water only when pouring if you want a fizzy version.

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• iced lemon tea recipe