Homemade Lemonade
This homemade lemonade is bright, refreshing, and easy to make in a big batch. A quick simple syrup takes the guesswork out of sweetening it, and freshly squeezed lemon juice gives it that unmistakably fresh flavor.
Homemade Lemonade
Ingredients
- 2 cups freshly squeezed lemon juice (about 10–12 lemons)
- 1½ cups granulated sugar
- 2 cups water (for the simple syrup)
- 6 cups cold water
Instructions
- 1
In a small saucepan, combine the sugar and 2 cups of water. Heat over medium, stirring until the sugar has completely dissolved. Remove from the heat and let cool.
- 2
Pour the fresh lemon juice into a large pitcher.
- 3
Add the cooled simple syrup and the remaining 6 cups of cold water. Stir well.
- 4
Taste and adjust if needed: for a tarter lemonade, add a little more lemon juice; for a sweeter lemonade, stir in a bit more simple syrup.
- 5
Chill until cold, then divide evenly among 10 (8-ounce) containers or serve with ice.
Lauren's Note
- Fresh lemons make the best lemonade. For the brightest flavor, use freshly squeezed lemon juice rather than bottled.
- If you're making this ahead of time, refrigerate the lemonade without ice so it doesn't become diluted.
- If you're filling individual containers, pour 8 ounces into each container for 10 servings total.
- The lemonade can be made 2 days ahead.
Frequently asked questions
Yes, but freshly squeezed lemon juice will give the lemonade a brighter, fresher flavor.
Absolutely. Start with 1¼ cups of sugar instead of 1½ cups, then taste and add more if needed.
Store it covered in the refrigerator for up to 5 days. Give it a good stir before serving.
Yes! Lemonade is great for making ahead. Prepare it up to 2 days in advance and keep it refrigerated until ready to serve.
