Classic Homemade Lemonade
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.
Ingredients
- 5 medium lemons, plus extra slices for garnish
- 240 mlfresh lemon juice
- 200 ggranulated white sugar
- 240 mlwater, for the simple syrup
- 1 lcold water
- 1 large handful of ice cubes
Method
- 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.
- 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.
- 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.
- 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 liter gives lighter lemonade; 750 ml gives something more intense.
- 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.
FAQ
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.
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.
One medium lemon yields 40–50 ml juice. For 1 liter you need about 80–100 ml = 2 lemons. For 1.5 liters: 4–5 lemons. Rolling lemons on the counter before cutting increases yield by 15–20%.
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.
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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Comments (2)
Летом без домашнего лимонада никуда, магазиный даже рядом не стоял. Делаю двойную порцию и в кувшин, за день выпиваем всей семьёй. Мяту добавляю обязатлено, она даёт свежесть.
The quality of your medium lemons is the entire foundation of this classic homemade lemonade. There's no technique that can salvage a subpar base ingredient when the drink is this straightforward.