Add Preferred SourceIs it hot out? When the sun beats down, nothing refreshes you like a glass of homemade lemonade. With just three ingredients—fresh lemons, sugar, and water—it’s the perfect thirst-quencher for hot summer days, backyard gatherings, or anytime you want a bright, citrusy drink made from scratch.
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I love this recipe because it’s easy to make, wonderfully tart, and naturally sweet. The homemade simple syrup gives the lemonade a smooth sweetness that blends beautifully with fresh-squeezed lemon juice. It’s light, crisp, and way better than anything store-bought. You can even customize it by adding herbs (try it with lavender!), fruit, or sparkling water for a fun twist.
There’s also something nostalgic about serving lemonade from a big pitcher filled with ice and lemon slices. It feels timeless and comforting. Whether you’re sipping it solo or offering it to guests, this lemonade is always a hit.
History
Classic Lemonade has roots that date back to pre-1920s, with the first recorded versions appearing in Europe as early as the 17th century. It became especially popular in the United States during the 19th century, where it was commonly sold at fairs, markets, and social gatherings. By the early 1900s, lemonade had solidified its place as a refreshing homemade beverage, particularly during the summer months. Its simplicity—made with lemons, sugar, and water—made it a household staple, and by the 1920s to 1950s, it was a go-to drink for picnics, porch sitting, and warm-weather entertaining across the country.
Ingredients
- White granulated sugar
- Water
- Lemons – Plus 1 extra garnish thinly sliced for a garnish.
- Ice cubes – For serving.
How To Make Classic Lemonade
Scroll down for the full recipe card with exact measurements and printable instructions.
Start by combining 2/3 cup water and the sugar in a small saucepan. Bring it to a gentle simmer over medium heat, stirring occasionally, until the sugar is fully dissolved. Once it is clear and smooth, remove it from the heat and give it one last stir to make sure no crystals remain. Let the syrup cool completely in the refrigerator for about 30 minutes. A small pour spout saucepan makes this step extra easy and mess free.
While the syrup cools, juice the lemons. Squeeze enough lemons to get 1 cup of fresh juice. A handheld citrus press saves your hands and helps extract every last drop.
Strain the lemon juice through a fine mesh sieve to remove any seeds or pulp so your lemonade stays smooth and clean tasting. I like using a fine mesh tea strainer for this since it fits perfectly over a measuring cup.
In a large pitcher, combine the cooled simple syrup, strained lemon juice, and 4 cups of cold water. Stir well until everything is fully blended. A long handled bar spoon works great here and reaches the bottom of the pitcher easily.
Add lemon slices for garnish and extra flavor. Serve immediately over ice, or refrigerate for up to 4 hours or overnight if you like a colder, more pronounced citrus flavor.
Pour yourself a glass, take a sip, and enjoy the taste of pure sunshine.
Chef Jenn’s Tips
- Look for lemons that give slightly when squeezed and feel heavy for their size—those are the juiciest!
- Store lemons at room temperature and roll them on the countertop, pressing firmly before juicing to extract as much juice as possible.
- For an extra boost, cut the lemons in half and microwave them for 10–15 seconds to release even more juice.
Serving Suggestions
Homemade Lemonade is the ultimate refreshing drink to pair with picnic lunches, grilled meals, or light summer dishes. Serve it alongside sandwiches, salads, or your favorite barbecue spread for a simple but satisfying warm-weather meal.
Storage
Store leftover lemonade in a covered pitcher in the refrigerator for up to 5 days. Stir before serving, as some separation may occur. You can also freeze lemonade into ice cubes or popsicles for a cool treat!
Classic Lemonade
Ingredients
- ⅔ cup white granulated sugar
- 4 ⅔ cups water
- 8 lemons plus 1 extra garnish thinly sliced for a garnish
- ice cubes for serving
Instructions
- Combine ⅔ cup water and the sugar in a small saucepan. Bring to a simmer over medium heat, stirring occasionally.
- Remove from heat once the sugar is fully dissolved. Stir again to ensure no crystals remain, then let the syrup cool completely in the fridge for about 30 minutes.
- Juice the lemons while the syrup cools. Squeeze enough lemons to get 1 cup of fresh juice.
- Strain the lemon juice through a fine mesh sieve to remove seeds and pulp.
- Mix 4 cups cold water with the lemon juice and cooled simple syrup in a large pitcher.
- Stir in lemon slices for garnish and flavor.
- Serve immediately over ice or refrigerate for 4 hours or overnight for a chilled, stronger citrus flavor.
Notes
Chef Jenn’s Tips
- Look for lemons that give slightly when squeezed and feel heavy for their size—those are the juiciest!
- Store lemons at room temperature and roll them on the countertop, pressing firmly before juicing to extract as much juice as possible.
- For an extra boost, cut the lemons in half and microwave them for 10–15 seconds to release even more juice.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.