Lemonade
Updated Oct. 11, 2023
- Total Time
- 20 minutes, plus cooling and chilling
- Prep Time
- 5 minutes
- Cook Time
- 15 minutes, plus cooling and chilling
- Rating
- Notes
- Read community notes
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Ingredients
Yield:3 cups (about 8 servings)
- ⅔cup/133 grams granulated sugar
- 8lemons (see Tip) plus 1 lemon, thinly sliced for garnish
- Ice, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
92 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 25 grams carbohydrates; 3 grams dietary fiber; 19 grams sugars; 1 gram protein; 3 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Make the simple syrup: Combine ⅔ cup water and the sugar in a small saucepan. Bring to a simmer, stirring occasionally. Remove from the heat, and stir to dissolve any remaining sugar granules. Cool completely (about 30 minutes).
- Step 2
While the simple syrup cools, squeeze enough lemon juice to reach 1 cup. (You may need as few as 6 lemons or as many as 8.) Strain the lemon juice, discarding the solids.
- Step 3
In a large pitcher, combine 4 cups water with the lemon juice and the cooled simple syrup. Stir in the lemon slices. Refrigerate until cold, or serve immediately over lots of ice.
Tip
- Look for lemons that give slightly when squeezed and feel heavy for their size. To extract as much juice as possible, store the lemons at room temperature, and roll them on a countertop (or other flat surface), pressing firmly, just before juicing.
Private Notes
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Cooking Notes
Wendy
I add lemon zest to steep with the simple syrup and then strain it out. Adds great flavor.
Matt.
Another trick if your lemons are not quite ripe or they are just those nice yellow ones but really hard ones you buy at the supermarket, you pop them in the microwave for a minute and the they juice up really well. *If you have the glorious Meyer lemon then forget the microwave and just squeeze. I fat Meyer will give you nearly a cup of juice. https://www.thespruceeats.com/all-about-meyer-lemons-2216552
Hephaestis
Add a small pinch of salt to the syrup mix. A small pinch won’t make the syrup taste salty. It will enhance the flavor the same way it does in any other food.
Naomi M
This lemonade came out balanced and not too tart or too sweet. I added some raspberry purée to make it pink. Only needed 4 large lemons to get 1 cup of juice.
Peter
I recently came across a lemonade recipe where lemon zest was stored in the sugar until it becomes syrupy, anc then is used to make the simple syrup. It is wonderful!
Frank
Add some mint leaves to the water and blend the heck out of it, until it's just green water. then add the rest. Yum! Or, make it with club soda, for a "mocktail". Also "Yum".
Johanna
For a really hot day, I add fresh ginger to the simple syrup as it heats, then let it soak into the syrup for at least half an hour. Adds a nice note.
SHK
I agree with Peter’s suggestion, adding strips of lemon peel to the sugar for at least 4 hours (or over night) before making it into simple syrup adds additional flavour and colour to the lemonade. The strips can be removed easily with a slotted spoon once you add the hot water.
Lainie
Wow! Made my fourth a delight.
Cas Saint Denis
I only use 3 cups of water, but I top each glass of lemonade with club soda. It's quite refreshing.
Trisha Best
I like to sweeten lemonade with maple syrup for a different flavor.
Bob
I just mix three equal parts, water, sugar, and fresh lemon juice, then do whatever with it it, mix with water, club soda, tea, gin, make granita, whatever.
Marta
I add several springs of fresh rosemary to the simple syrup while it's cooling, and then take them out before adding lemon juice and water. It's the next best thing to being in Italy!
mkPDX
You sacrifice the pale color, but nothing beats sweetening lemonade or limeade (my fave) with a touch of maple syrup and using carbonated water. I grew up on citron pressé, then a short hop to its Vietnamese cousin, soda lemonade, and then here via Vermont :-)
MaryBeth
It would be helpful to have the volume measurement of the lemon juice. Our lemon tree produces gigantic lemons, and I always struggle to know how these translate to number of regular-sized lemons.
Megan
I made this exactly as written and it was perfect. As others have said, a really lovely balance of sour and sweet. I added a handful of froze blueberries and it turned the lemonade pink! :)
yuMNy
This is a great lemonade recipe! I am baffled by “Yield: 3 cups (8 servings)” when it’s 2/3 cup water 2/3 cup sugar 1 cup lemon juice 4 more cups water…… seems like that would yield 6 1/3 cups lemonade, but maybe I’m just quibbling.
cat
Ambrosia! I forgot how delicious real lemonade is until i made this. I tried it with Meyers lemons but it really needs to be made with regular lemons.
JB
Not sure how 2/3 cup of simple syrup, 1 cup of lemon juice and 4 cups of water yield 3 cups/8 servings?
mj cleary
2/3 cup sugar plus 2/3 cup water yielded 1 cup of syrup. So, the whole “add enough lemon juice to bring it up to 1 cup” flies out the window. I only mention this to highlight the frailty of vague measurements.
bim
You can make orangeade. Yes, if you ask, I tried that. It tastes better than orange juice. Try it! :D
Jason R.
This was just what the doctor ordered. After reading some notes, I also added the zest of 2 lemons into the syrup and then strained it when adding. It really hits the spot!
SHK
I agree with Peter’s suggestion, adding strips of lemon peel to the sugar for at least 4 hours (or over night) before making it into simple syrup adds additional flavour and colour to the lemonade. The strips can be removed easily with a slotted spoon once you add the hot water.
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