Best Homemade Lemonade (Simple Syrup Method)
10
30 mins
-
2 hours
2 hrs 30 mins
Introduction
There’s lemonade… and then there’s lemonade that tastes like it came from your favorite café—bright, clean, perfectly sweet, and never gritty. The secret isn’t fancy ingredients. It’s technique: a quick homemade simple syrup that dissolves sugar completely, so every sip is smooth and balanced.
This recipe keeps things classic and reliable: fresh lemon juice, cold water, and syrup that’s chilled before mixing. That chill time matters—cold syrup blends instantly and gives you a crisp, refreshing pitcher that’s ready for guests the moment you pour it over ice.
Whether you’re hosting a BBQ, packing a picnic cooler, or just trying to upgrade your everyday drink situation, this is the kind of lemonade you’ll make once and then keep on repeat.
Why You’ll Love This Recipe
No grainy sugar: the syrup method makes it silky-smooth.
Perfectly balanced: sweet, tart, and clean—never too sharp.
Great for a crowd: makes a full pitcher (serves 10).
Easy to customize: turn it into strawberry, mint, or sparkling lemonade in minutes.
Equipment
- Small saucepan
Spoon or whisk
Measuring cups
Citrus juicer (handheld or electric)
Fine-mesh strainer (optional, for pulp/seeds)
Large pitcher
Glasses + plenty of ice
Ingredients
Main Ingredients
1 3/4 cups sugar
8 cups cold water, divided
1 1/2 cups freshly squeezed lemon juice (about 6 large lemons)
Ice, for serving
Optional Ingredients (Flavor Boosters)
Lemon slices or wedges (for serving)
Fresh mint or basil
Sparkling water (swap for part of the cold water)
Pinch of salt (tiny pinch makes lemon flavor pop)
Strawberries, raspberries, or peaches (for fruity variations)
Instructions
Prep
Wash lemons well (especially if you’ll add slices to the pitcher).
Juice lemons until you have 1 1/2 cups fresh lemon juice.
If you want a smoother drink, strain out seeds and heavy pulp.
Make the Syrup
In a small saucepan, combine 1 3/4 cups sugar with 1 cup water.
Bring to a boil, stirring until the sugar fully dissolves.
Remove from heat and cool to room temperature.
Cover and chill the syrup for about 2 hours.
Mix the Lemonade
In a pitcher, stir together:
Chilled syrup
1 1/2 cups lemon juice
Remaining 7 cups cold water
Taste and adjust if needed:
More lemon juice = more tart
A splash of water = lighter
Extra syrup (or a spoon of sugar dissolved in a little warm water) = sweeter
Serve
Fill glasses with ice.
Pour lemonade over ice and serve immediately.
Tips & Notes
Chill everything for the best flavor: cold syrup + cold water = instantly refreshing lemonade.
Don’t skip the syrup step: stirring sugar directly into cold water often leaves graininess at the bottom.
Want it less sweet? Start by mixing in about 3/4 of the syrup, then add more to taste.
Lemons vary in tartness: taste your lemons—some batches need a little more syrup or water.
Variations
Ingredient Variations
Sparkling Lemonade: Replace 2–3 cups of cold water with sparkling water (add right before serving).
Mint Lemonade: Bruise a handful of mint and steep it in the warm syrup for 10 minutes, then chill.
Strawberry Lemonade: Blend 2 cups strawberries with a splash of water, strain if desired, and stir in.
Dietary Variations
Already vegan and gluten-free.
Lower sugar option: Reduce syrup amount and add extra water/ice; or use a sugar alternative designed for beverages (flavor will vary).
Storage & Make-Ahead
Make-ahead best practice:
Keep syrup and lemon juice separate in the fridge, then mix with cold water when ready.Fridge (mixed lemonade): Best within 2–3 days for freshest flavor.
Fridge (simple syrup): Keeps well for up to 2 weeks in a sealed container.
Serving Suggestions
- Serve with lemon slices, mint, or a fruit skewer.
Pair with BBQ foods, sandwiches, salads, or spicy dishes (lemonade balances heat nicely).
Turn into a party bar: offer add-ins like berries, cucumber ribbons, mint, and sparkling water.
Time Breakdown
- Prep Time (hands-on): 30 minutes
Chill Time: 2 hours
Total Time: 2 hours 30 minutes
Servings: 10
Nutrition (Per 1 Cup)
Calories: 145
Fat: 0 g
Protein: 0 g
Carbohydrates: 38 g (Sugars 36 g)
Sodium: 6 mg
FAQs
Can I use bottled lemon juice?
You can, but fresh lemon juice gives a brighter, cleaner flavor. If using bottled, choose one that’s 100% juice and taste-test—bottled can be less fragrant and sometimes more bitter.
Can I make this ahead for a party?
Yes—make the syrup and juice ahead, then mix with cold water right before guests arrive. Add ice to glasses (not the pitcher) so it doesn’t dilute too fast.
How do I fix lemonade that’s too tart?
Add more chilled syrup a little at a time, or add a splash of cold water and extra ice.
How do I fix lemonade that’s too sweet?
Add more lemon juice (for brightness) or more cold water (for balance).
Conclusion
This Best Lemonade Ever is the kind of simple recipe that feels instantly “right”—smooth, bright, and perfectly refreshing. Once you try lemonade made with chilled simple syrup, it’s hard to go back. Keep it classic, or spin it into sparkling or minty versions—either way, you’ll have a pitcher that disappears fast.
Best Homemade Lemonade
Ingredients
Main Ingredients
- 1.75 cups 1 3/4 cups sugar
- 8 cups 8 cups cold water, divided Divided into syrup and lemonade mixture.
- 1.5 cups 1 1/2 cups freshly squeezed lemon juice (about 6 large lemons) Freshly squeezed for the best flavor.
- Ice, for serving
Optional Ingredients (Flavor Boosters)
- Lemon slices or wedges (for serving)
- Fresh mint or basil
- Sparkling water (swap for part of the cold water)
- Pinch of salt Tiny pinch makes lemon flavor pop.
- Strawberries, raspberries, or peaches For fruity variations.
Instructions
Preparation
- Wash lemons well (especially if you’ll add slices to the pitcher).
- Juice lemons until you have 1 1/2 cups fresh lemon juice.
- If you want a smoother drink, strain out seeds and heavy pulp.
Make the Syrup
- In a small saucepan, combine 1 3/4 cups sugar with 1 cup water.
- Bring to a boil, stirring until the sugar fully dissolves.
- Remove from heat and cool to room temperature.
- Cover and chill the syrup for about 2 hours.
Mix the Lemonade
- In a pitcher, stir together the chilled syrup, 1 1/2 cups lemon juice, and remaining 7 cups cold water.
- Taste and adjust if needed: add more lemon juice for tartness, a splash of water for lighter flavor, or extra syrup for sweetness.
Serve
- Fill glasses with ice.
- Pour lemonade over ice and serve immediately.
