Homemade Lemonade
Let Me Tell You About My Lemonade Obsession
I’ve got this thing for lemonade. It’s not fancy, but hear me out—there’s just something about squeezing lemons on a sunny day that feels right, you know? The first time I made homemade lemonade, I was probably about eight, standing on a little stepstool in my nan’s kitchen. I squeezed more lemon into my eye than the jug, but hey, you live and learn. (I still wince a little when I think about it, to be honest.) And don’t get me started on the time I tried using a rolling pin to juice the lemons—messy, but weirdly satisfying.
Why You’ll Love This (I Mean, I Do)
I always whip up a pitcher when folks are coming over, or just when it’s so muggy outside you can’t even think straight. My family loses their minds for this stuff, especially if I let them add their own extra ice or throw in a few berries (my oldest calls them “flavor bombs”). If you’re ever tempted by the powdered packet mixes—don’t do it! Actually, I get the appeal when you’re short on time, but nothing beats the zing of the real deal. And if I’m honest, I love that you can tweak it however you want. Sweet, tangy, even a bit herby if you’re feeling wild.
What You’ll Need (And What You Can Substitute)
- 6-8 lemons (about a heaping cup of juice) — sometimes I use limes if that’s what’s rolling round the crisper, and I swear it’s just as good. Meyer lemons are softer and less tart if you spot them.
- 3/4 cup to 1 cup sugar (I start light, then add more if my sweet tooth hollers; honey works in a pinch, but it’s a bit trickier to dissolve)
- 4 cups cold water (tap, filtered, or whatever’s handy—I once used sparkling water for half and it was a hoot)
- Plenty of ice (I mean, is there such a thing as too much?)
- Optional: A handful of fresh mint (my gran swears by it) or a few sliced strawberries if you want to get fancy
How I Make It (With a Few Honest Detours)
- Juice the lemons. Roll ‘em on the counter first if they’re stiff, it really helps. Slice and squeeze until you’ve got about a cup. Sometimes my hands get tired, so if you’ve got a citrus squeezer, that’s grand. If not, use a fork wedged in the lemon and twist—messy but fun. Strain out the seeds, unless you want a surprising crunch.
- Make a quick simple syrup. Mix your sugar and one cup of water in a saucepan. Heat it gently until the sugar melts. (This is where I usually sneak a taste, but careful, it’s hot!) If you’re using honey, do this low and slow—otherwise, it turns into a sticky mess.
- Mix it all together. In a big jug, combine the fresh lemon juice, your syrup, and the rest of the cold water. Stir like mad. It’ll look a bit cloudy—that’s normal. Don’t panic.
- Adjust and ice it up. Taste it (with a real spoon, not your finger—learned that the hard way). Add more sugar or water if it’s off. Chuck in plenty of ice, and if you’re feeling posh, a handful of mint or berries on top.
Stuff I’ve Learned (Sometimes the Hard Way)
- If you skip making a simple syrup and just stir sugar in, half the time it settles at the bottom. I didn’t believe it until I had a sticky surprise at the end, oops.
- Room temp lemons give up more juice. Cold ones are stubborn as anything.
- If you’re in a rush and just dump everything into the jug, it’ll taste fine, but the sugar might not fully dissolve (but you do you, honestly).
Wild Variations I’ve Tried (And One I Won’t Again)
- Throw in a handful of raspberries—makes it a gorgeous pink and my neighbor always comments. (In a good way, I think.)
- Swap half the water for sparkling. It’s a party in a glass, seriously.
- Once I tried adding fresh basil instead of mint. It was… interesting, but not my cup of tea. Maybe you’ll love it?
- For adults, a splash of gin or vodka is not the worst idea at a barbecue.
Equipment I Actually Use (And Some Cheeky Workarounds)
- Lemon squeezer—if you’ve got one, you’re living the dream. If not, fork-and-twist is my go-to. I once tried using tongs, but that was a faff.
- Measuring jug or just a big mug—precision is overrated for this.
- Big pitcher or even a clean mixing bowl (yep, done that in a pinch)
- Knife and a small strainer, unless you fancy fishing out seeds with a spoon
How To Store (If It Lasts That Long)
Stick the lemonade in the fridge with a lid (or just some clingfilm, if you’re like me and can’t ever find the right lid). It’ll keep for a couple days, though honestly, in my house it never lasts more than a day! If it sits, give it a stir before serving—stuff settles.
How I Like To Serve It (And the Occasional Twist)
I love pouring it over a tall glass packed with ice, maybe a wheel of lemon on the rim if I’m feeling like a proper host. My uncle always insists on serving it in mason jars at family BBQs—which, fair enough, feels very summery. Sometimes, for a treat, I’ll freeze some lemonade into ice cubes so it doesn’t get watered down (my kids think it’s magic).
Lessons Learned (AKA: Pro Tips I Should’ve Known Sooner)
- Don’t skip the syrup step—I tried once and ended up with crunchy lemonade, which is not a thing anyone needs.
- Let it chill for 30 mins before serving if you can. I think it tastes better the next day, but who has the patience?
- Don’t use bottled lemon juice unless desperate. It’s just not the same, trust me. (Though, it’ll do in a proper pinch—no judgment.)
Some Real FAQ (Because People Actually Ask These!)
- Can I make this ahead? Yep! Actually, I find it works better if it sits in the fridge for a couple of hours. Flavors mellow out. But don’t add the ice until you’re ready, or you’ll end up with lemony water.
- What if it’s too tart? Happens. Just add a splash more sugar or water (I mean, taste as you go, right?).
- Can I sweeten it with honey or agave? For sure, but it’ll taste a bit different. Honey’s got its own thing going on. Warm it up with a little water first so it mixes in. I once dumped it in cold and it just floated around being weird.
- Do I really need to strain the seeds? Well, you don’t have to, but biting into a seed is a bit of a mood killer. Up to you.
- What if I don’t have fresh lemons? On second thought, honestly, powdered lemonade isn’t the worst in a pinch, but next time grab a bag of lemons—so worth it.
Oh, and if you’re into kitchen gadgets, I found this review of juicers actually helped me pick a decent one. Also, if you want to nerd out on the science of lemonade, Cook’s Illustrated has a cool breakdown—though (warning) they take it very seriously!
So there you have it. The only recipe I can make with my eyes half closed, though probably best not to try that (lemon juice in the eye, again, not fun). Give it a go, mess around with it, and enjoy a glass—you’ve earned it!
Ingredients
- 1 cup freshly squeezed lemon juice (about 4-6 lemons)
- 3/4 cup granulated sugar
- 5 cups cold water, divided
- 1 lemon, sliced for garnish
- 1/4 cup fresh mint leaves (optional)
- Ice cubes, as needed
- Pinch of salt
Instructions
-
1In a small saucepan, combine 1 cup of water and the granulated sugar. Heat over medium heat, stirring until the sugar is completely dissolved to make a simple syrup. Remove from heat and let cool.
-
2Juice the lemons to yield about 1 cup of fresh lemon juice. Strain to remove seeds and pulp if desired.
-
3In a large pitcher, combine the cooled simple syrup, fresh lemon juice, remaining 4 cups of cold water, and a pinch of salt. Stir well to mix.
-
4Add ice cubes to the pitcher and stir. Taste and adjust sweetness or tartness by adding more sugar or lemon juice if needed.
-
5Garnish with lemon slices and fresh mint leaves if desired. Serve chilled.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
