Homemade Lemonade
Homemade lemonade is the perfect drink to cool down on hot days. Refreshing and full of zest, it comes together in just minutes with three simple ingredients that everyone has at home.
This still lemonade is ideal for summer, or any time of day, to stay hydrated in a healthy and natural way. Its tangy yet well-balanced flavor appeals to both kids and adults, without being overly acidic, thanks to the perfect ratio of lemon juice to sugar syrup.
Just like a mojito or sangria, lemonade is a must-have summer drink, healthy, homemade, and easy to customize. Feel free to infuse it with fresh mint, a touch of ginger, or a few ice cubes for extra freshness.
In addition to being quick and easy to make, homemade lemonade is far more economical than store-bought drinks. It’s also a healthier option: free from additives and preservatives, and naturally rich in vitamin C and antioxidants.
To switch things up, serve it alongside a smoothie or fresh fruit juice, that way, everyone can pick the drink they feel like enjoying.
Table of Contents
Tips for Perfect Lemonade
The most common method is to squeeze the lemon juice, then dilute it with water according to the desired acidity, and add sugar to taste. However, this method has a drawback: the sugar doesn’t dissolve well, especially in a cold drink.
For a better result, it’s best to prepare a light syrup by heating the water, lemon juice, and sugar just until the sugar is fully dissolved. This ensures a smooth and perfectly balanced lemonade.
You can use only granulated sugar or a mix with brown sugar. Avoid using brown sugar alone, as it gives the lemonade a darker color.
Ingredients:
NB: Find the recipe card at the end of the article, which you can print.
- 5 large lemons
- 100 ml water (for the syrup) (3.4 fl oz)
- 150 g sugar (100 g granulated sugar and 50 g brown sugar) (5.3 oz / 3.5 oz white sugar + 1.8 oz brown sugar)
- 350 ml water for the lemon purée (11.8 fl oz)
- 300 ml water or more to dilute (10 fl oz or more)
Preparation Steps
Squeeze 3 large lemons and pour the juice into a saucepan with the sugar and 100 ml of water.
Heat over medium and stir to help the sugar dissolve quickly. Do not bring to a boil.
Once the sugar is fully dissolved, remove from the heat and let it cool.
Zest 2 lemons, then peel them, removing both the rind and the white pith, which can add bitterness. Cut the flesh into small pieces.
Place the peeled lemons, zest, and 350 ml of water in a blender. Blend until smooth.
Filter this purée through the syrup. Strain the mixture a second time to remove the very fine pulp. If you like it, you can keep the pulp.
Dilute with 300 ml of water or more, according to your preferred level of acidity. Place lemon slices and ice cubes in glasses or a pitcher, then fill with lemonade.
Garnish with fresh mint. Serve and enjoy!
How to Store lemonade
You can prepare this lemonade a few hours before serving. To fully enjoy its flavor and vitamins, it’s best to make it the same day or the day before. Store it in the refrigerator in an airtight container.
For longer storage, pour the lemonade concentrate (before diluting) into ice cube trays and freeze, it’s very convenient!
This way, you can prepare a large batch of lemonade concentrate and freeze it as ice cubes. When needed, simply take out the desired number of cubes and place them in a pitcher or directly into glasses. Add a little water to speed up thawing, then add the remaining water as needed.
Quick and Easy Lemonade Recipe
INGREDIENTS
- 5 large lemons
- 100 ml water for the syrup
- 150 g sugar 100 g granulated sugar and 50 g brown sugar (5.3 oz / 3.5 oz white sugar + 1.8 oz brown sugar )
- 350 ml water for the lemon purée
- 300 ml water or more to dilute or more
PREPARATION
- Squeeze 3 large lemons and pour the juice into a saucepan with the sugar and 100 ml of water.
- Heat over medium and stir to help the sugar dissolve quickly. Do not bring to a boil.
- Once the sugar is fully dissolved, remove from the heat and let it cool.
- Zest 2 lemons, then peel them, removing both the rind and the white pith, which can add bitterness. Cut the flesh into small pieces.
- Place the peeled lemons, zest, and 350 ml of water in a blender. Blend until smooth.
- Filter this purée through the syrup. Strain the mixture a second time to remove the very fine pulp. If you like it, you can keep the pulp.
- Dilute with 300 ml of water or more, according to your preferred level of acidity. Place lemon slices and ice cubes in glasses or a pitcher, then fill with lemonade.
- Garnish with fresh mint. Serve and enjoy!
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