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Homemade Lemonade is easy to prepare and makes all the difference in the heat of summer. This freshly squeezed lemonade recipe is simple and pure, with only 3 ingredients! I love to serve it on hot days, at summer parties, or any time I need a quick refresher!
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Pin ItEasy Homemade Lemonade Recipe
I honestly think this homemade lemonade recipe is the BEST! It’s so fresh, so simple, and it only takes three ingredients to whip up a pitcher. I usually squeeze the lemons myself because nothing beats that bright, tangy flavor, but if I’m in a pinch, I’ll grab unsweetened bottled lemon juice and it still turns out great.
On a hot summer day, there’s nothing I love more than pouring myself a glass of ice-cold lemonade—it’s the ultimate refresher. I make it all the time for potlucks, BBQs, or just to keep in the fridge for those afternoons when I need something cool and satisfying. And when I’m in the mood to switch things up, I’ll even make lavender lemonade for a fun little twist.
Homemade Lemonade Recipe
Ingredients
- 1¼ cups granulated sugar (if using ultrafine sugar, see note)
- 4½ cups water divided
- 1¼ cups fresh-squeezed lemon juice from 5-7 lemons
Instructions
- In a small saucepan, over medium heat, whisk together sugar and 1½ cups water. Bring to a boil, reduce heat and stir often until sugar is dissolved. Remove from heat and cool.1¼ cups granulated sugar, 4½ cups water
- Strain the lemon juice through a fine-mesh sieve into a 2-quart pitcher.1¼ cups fresh-squeezed lemon juice
- Add 3 more cups of water and the sugar/water simple syrup. Stir well and adjust to taste, if needed. Refrigerate until ready to serve.4½ cups water
- Serve in glasses filled with ice and garnish with lemon slices and fresh mint leaves. Enjoy!
Becky’s Tips
- If you use ultra-fine sugar instead of granulated sugar, you don’t need to make a syrup first. You can just mix everything.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Homemade Lemonade Step by Step
Make the simple syrup: Whisk 1¼ cups granulated sugar and 4½ cups water in a small saucepan over medium heat, stirring often until sugar is dissolved. Remove from heat and cool.
Strain the juice: Strain 1¼ cups fresh-squeezed lemon juice through a fine-mesh sieve into a 2-quart pitcher.
Add water: Add 3 more cups of water and the sugar/water simple syrup to the lemon juice and stir well. Adjust to taste, if needed. Refrigerate until ready to serve.
Serve: Serve in glasses filled with ice and garnish with lemon slices and fresh mint leaves. Enjoy!
How to Store
Store leftover lemonade in an airtight container or glass jar in the fridge for 5-7 days. Give it a good stir before serving in case the sugar has fallen to the bottom.
Serving Suggestions
Nothing pairs better with a cold, refreshing glass of lemonade than a batch of gooey s’mores cookies or sweet chocolate sugar cookies. For a savory twist, I also love serving it with corn fritters or a hearty steak sandwich!
If making that 800 ml jug I would add a small teaspoon of salt and no more than a tablespoon of sugar. The salt takes the bitterness of the lemons away and you can then adjust the sugar to your taste
Great tip!!