When the temperature rises, nothing hits the spot like a cold glass of homemade Lemonade. Made with just fresh lemons, sugar, and water, this simple 3-ingredient recipe delivers a refreshing, tangy-sweet drink perfect for hot days, backyard gatherings, or any time you crave a citrusy pick-me-up.
When you realize how easy it is to make homemade lemonade, you’ll never want to buy it again! This 3-ingredient Lemonade is about as simple and delicious as it gets, and you can adjust the sugar to make it as sweet as you like it. It’s crisp, light, and far better than anything store-bought. You can also customize it—add herbs like lavender, mix in fresh fruit, or swap still water for sparkling for a fizzy twist.
You can even make the simple syrup ahead of time and keep it in the fridge for making more lemonade. It’ll keep in the fridge for 2-3 weeks, so make a double batch and sip on delish Lemonade all summer long!
Ingredients
- White granulated sugar
- Water
- Lemons – Plus 1 extra garnish thinly sliced for a garnish.
- Ice cubes – For serving.
How To Make Homemade Lemonade
- Combine ⅔ cup of water and the sugar. Heat over medium, stirring occasionally, until the sugar fully dissolves.
- Remove from heat, stir again to ensure a smooth syrup, and let it chill in the refrigerator for about 30 minutes.
- Juice enough lemons to get 1 cup of fresh lemon juice.
- Strain the juice through a fine-mesh sieve to remove seeds and pulp.
- Mix the lemon juice, cooled syrup, and 4 cups of cold water.
- Add lemon slices for extra flavor and garnish.
- Serve immediately over ice, or refrigerate for at least 4 hours (or overnight) for a more intense citrus taste.
Step-By-Step Process
Chef Jenn’s Tips
- Choose lemons that feel heavy for their size and have a slight give when squeezed—they’re juicier.
- Store lemons at room temperature and roll them on the counter before juicing to get the most liquid.
- For even more juice, microwave halved lemons for 10–15 seconds before squeezing.
Recommended
Serving Suggestions
Homemade Lemonade pairs beautifully with summer meals. Serve it alongside sandwiches, fresh salads, grilled meats, or classic barbecue favorites for a refreshing complement to any dish.
Storage
Keep any leftover lemonade in a covered pitcher in the fridge for up to five days. Stir before serving, as some natural separation may occur. You can also freeze it in ice cube trays or popsicle molds for a fun, icy treat!
Homemade 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 of water and the sugar. Heat over medium, stirring occasionally, until the sugar fully dissolves.
- Remove from heat, stir again to ensure a smooth syrup, and let it chill in the refrigerator for about 30 minutes.
- Juice enough lemons to get 1 cup of fresh lemon juice.
- Strain the juice through a fine-mesh sieve to remove seeds and pulp.
- Mix the lemon juice, cooled syrup, and 4 cups of cold water.
- Add lemon slices for extra flavor and garnish.
- Serve immediately over ice, or refrigerate for at least 4 hours (or overnight) for a more intense citrus taste.
Notes
Chef Jenn’s Tips
- Choose lemons that feel heavy for their size and have a slight give when squeezed—they’re juicier.
- Store lemons at room temperature and roll them on the counter before juicing to get the most liquid.
- For even more juice, microwave halved lemons for 10–15 seconds before squeezing.
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.