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A clear glass pitcher filled with lemonade and lemon slices sits on a white surface, surrounded by whole lemons, green leaves, and a folded checkered cloth. The background is light and minimalistic.
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5 from 2 votes

Homemade Lemonade Recipe

Make refreshing homemade lemonade with fresh lemons! Includes a simple syrup method, sweetener swaps & low sugar lemonade option.
Prep Time10 minutes
Total Time10 minutes
Course: Drinks
Cuisine: World
Keyword: lemon, summer
Servings: 8 yields
Calories: 58kcal

Equipment

Ingredients

  • 1½ cups Freshly squeezed lemon juice (from about 6–8 medium lemons)
  • 4-6 cups Water divided
  • ½ cup Granulated sugar or other sweetener (read notes)
  • Ice cubes for serving
  • Lemon slices optional, for garnish
US Customary - Metric

Instructions

  • Juice the lemons: Roll the lemons on the counter to release the juices. Cut and squeeze them using a citrus press or juicer until you have 1½ cups (360ml) of juice. Strain through a fine-mesh sieve into a large pitcher to remove pulp and seeds.
  • Make the simple syrup: In a small saucepan, combine ½ cup sugar with ¾ cup (180ml) water. Place over medium heat and stir until the sugar has completely dissolved. Bring it just to a boil, then remove from the heat. Let the syrup cool for a few minutes.
  • Mix the lemonade: Pour the lemon juice and simple syrup into your pitcher. Stir to combine. Add 3 to 5 cups of cold water, depending on how strong or diluted you like your lemonade. Taste and adjust—add more water for a milder flavor or leave it stronger if serving over lots of ice.
  • Chill and serve: Refrigerate the lemonade for at least 30 minutes before serving to let the flavors meld. Serve over ice, and add a few lemon slices for garnish, if desired.

Video

Notes

  • Control the sweetness: Start with ½ cup sugar, but feel free to reduce or increase to suit your taste. For a tarter lemonade, use less syrup or add more lemon juice.
  • Sweetener swaps: You can replace white sugar with honey, maple syrup, agave, or even stevia. When using liquid sweeteners, dissolve them directly into the lemon juice without making syrup.
  • Healthy lemonade option: To make a low-sugar lemonade, reduce the sugar to 2–3 tablespoons and add more water, or use a natural zero-calorie sweetener like stevia, monk fruit, or erythritol. You can also add extra water or ice to mellow out the tartness without needing as much sweetener.
  • Mix-ins to try: Elevate your lemonade with fresh herbs like mint, basil, or rosemary, or stir in a splash of sparkling water for some fizz. You can also blend in berries, peach puree, or cucumber slices for a flavored twist.
  • Storage tips: Store the lemonade in a sealed pitcher in the refrigerator for up to 5 days. Stir before serving as ingredients may settle.
  • Turn it into a cocktail: Add a shot of vodka, gin, or bourbon to each glass for a grown-up twist.
  • Read the FAQs: For troubleshooting, substitutions, and topping ideas, check out the FAQ section on the blog.
  • Watch the Video: For best results, watch the step-by-step video tutorial included in the post.

Nutrition

Calories: 58kcal | Carbohydrates: 16g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.003g | Sodium: 6mg | Potassium: 47mg | Fiber: 0.1g | Sugar: 14g | Vitamin A: 3IU | Vitamin C: 18mg | Calcium: 6mg | Iron: 0.04mg