USAThe simple syrup step is not optional. Granulated sugar does not dissolve in cold liquid — you get a grainy drink with half the sugar at the bottom. Two minutes on the stove makes the difference.
Sparkling lemonade: make concentrate (steps 1–3), top each glass individually with cold sparkling water. Pink lemonade: blend 150 g strawberries, strain, stir into finished lemonade. Mint lemonade: steep 10 mint leaves in hot syrup for 10 minutes.
Classic Homemade Lemonade
By Sergei Martynov
Three ingredients and a pitcher. Freshly squeezed lemons, sugar dissolved into a proper syrup so it actually blends, and cold water added gradually until the balance is exactly right.
Key Ingredients
What you'll need
Ingredients
- 5
See recipes with medium lemonsmedium lemons, plus extra slices for garnish
i - 240 ml
See recipes with fresh lemon juicefresh lemon juice (from the lemons above)
i - 200 g
See recipes with granulated white sugargranulated white sugar
i - 240 ml
See recipes with waterwater, for the simple syrup
i - 1 lSee recipes with cold water
cold water, to finish
i - 1
See recipes with large handful of ice cubeslarge handful of ice cubes
i
How to make it
Instructions
- 1
Make the simple syrup. Combine sugar and 240 ml water in a small saucepan. Heat on medium, stir until sugar dissolves completely — about 3 minutes. No need to boil hard. Remove from heat and cool to room temperature.
- 2
Juice the lemons. Roll each lemon firmly on the counter for 10 seconds before cutting — this breaks internal membranes and increases juice yield. Squeeze until you have 240 ml. Strain through a fine-mesh sieve into a large pitcher.
- 3
Combine juice and syrup. Pour the cooled simple syrup into the pitcher with the lemon juice. Stir well. This is your lemonade concentrate — intensely tart and sweet.
- 4
Add cold water and adjust. Pour in 750 ml of cold water and stir. Taste. Add more water gradually, 60–100 ml at a time, until the balance is right for you. Full litre gives lighter lemonade; 750 ml gives something more intense.
- 5
Chill and serve. Refrigerate at least 30 minutes or serve immediately over ice. Add lemon slices to the pitcher. Keeps in the fridge for up to 5 days; stir before each pour.
Frequently Asked Questions
Why is my homemade lemonade too sour — how do I fix the balance?
Add cold water gradually, not all at once. Make the concentrate first, then pour in water 100 ml at a time, tasting after each. If still too tart after all water, add a tablespoon of agave syrup — never add granulated sugar to a cold drink.
How to make lemonade without sugar — what are the best substitutes?
Honey (180 ml dissolved in warm water), agave syrup (150 ml), or erythritol/monk fruit (follow package ratio, dissolve in warm water). Stevia can work but may add bitterness at higher quantities.
How many lemons do I need for 1 litre of homemade lemonade?
One medium lemon yields 40–50 ml juice. For 1 litre you need about 80–100 ml = 2 lemons. For 1.5 litres: 4–5 lemons. Rolling lemons on the counter before cutting increases yield by 15–20%.
How to make pink strawberry lemonade at home from scratch?
Blend 150–200 g fresh strawberries, strain, stir into finished lemonade. Or make berry syrup: simmer 150 g berries with 100 g sugar and 100 ml water for 5 minutes, strain, use instead of plain syrup.
How long does homemade lemonade last in the fridge?
Finished lemonade: 5–7 days sealed. Best in first 2 days. Concentrate (juice + syrup, no water): 2 weeks in fridge or 5 months frozen. Dilute each glass when serving.
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