Does anything scream summer more than an ice-cold glass of homemade lemonade? This warm-weather drink is my go-to when I want something simple, classic, and ridiculously refreshing. If all you know is store-bought lemonade, you’ll be amazed at how easy it is to make at home. With three staple ingredients and a foolproof ratio, you’ve got everything you need to create this sweet-tart summer favorite.
How To Make Homemade Lemonade
INGREDIENTS
- Granulated Sugar: In one sense, granulated sugar is a terrible sweetener for lemonade—or cold drinks generally. Why? It’s right there in the name: granulated. I don’t want my lemonade granulated—I want it sweetened. Fortunately, there’s an easy fix: Turn that granulated sugar into an unflavored—i.e., simple—syrup. If you can boil water, you can make simple syrup.
- Lemon Juice: There’s no lemonade without lemon juice, and no substitute for freshly squeezed juice. Do stock up on lemons; you’ll likely need about 5 to get 1 cup juice. Pro tip: Roll each lemon firmly under your palm before squeezing.
STEP-BY-STEP INSTRUCTIONS
Start by making the simple syrup. I get it: This might be a bridge too far for some when you can easily stir sugar directly into the lemonade, but trust me, this step pays huge dividends. Here’s how to do it: Pour 1 cup water in a small saucepan and bring to a boil. Stir in 1 cup granulated sugar until completely dissolved. Remove from the heat and let cool; to speed things up, nest the saucepan in an ice bath.
Grab a large pitcher and pour in 8 cups cold water. Stir in the lemon juice and cooled simple syrup until combined. Taste the lemonade and add more lemon juice or simple syrup as needed.
Pour the lemonade into glasses filled with ice and garnish each glass with a lemon wheel—and a mint sprig, if you want to gild the lily.
Full list of ingredients and directions can be found in the recipe below.
Recipe Tips
- Make your simple syrup: Granulated sugar tends to settle in cold drinks. The best way to ensure it’s fully integrated into the lemonade is to transform it into simple syrup. The process couldn’t be more, well, simple. Just bring 1 cup water to a boil, add an equal volume of sugar, and stir until dissolved. Let the syrup cool completely before adding it to your lemonade. Bonus tip: Double up on the simple syrup and save the extra for future beverages, cocktails, or fruit salads. Stored in an airtight container in the fridge, it should stay fresh for up to 1 month.
- Nail the ratio: The magic formula is 8 parts cold water, 1 part fresh lemon juice, and 1 part simple syrup. From there, you can taste and adjust to preference. Prefer sweeter? Add more simple syrup. Like it on the tart side? Add more lemon juice.
Storage
Leftover lemonade can be stored in the fridge for up to 5 days.