There’s nothing quite as refreshing as a glass of homemade lemonade on a warm day. The beauty of making it yourself is that you can control the sweetness and strength to suit your taste. Whether you’re hosting a summer garden party, packing a picnic, or simply want a cooling drink after a day in the sun, this homemade lemonade recipe is a classic worth keeping.
What You Need
Note: Scroll to the bottom of the page for the recipe card with the full list of ingredients and instructions.
Lemons – the star ingredient, use fresh, juicy lemons for the best flavour. Ten is a good number for this quantity of lemonade, but if yours are large or extra juicy, you can use fewer.
Sugar – white granulated sugar works perfectly here. Adjust the amount to suit your taste, add more for a sweeter drink, or less if you like it sharp.
Water – you’ll need some water for making the sugar syrup and the rest for diluting the lemonade. Chilled water will give you an extra-refreshing result.
Ice cubes and mint (optional) – for serving, add plenty of ice and, if you like, a sprig of fresh mint. It looks lovely and adds a subtle herbal note.
Making Homemade Lemonade
Make the sugar syrup
Pour 250ml of water into a saucepan and add all the sugar. Bring it to the boil over medium heat, stirring occasionally. Once it reaches a boil, reduce the heat and simmer for a few minutes until the sugar is fully dissolved. This simple syrup will mix smoothly into your lemonade without leaving any gritty sugar at the bottom of the jug. Leave it to cool to room temperature.
Juice the lemons
While the syrup is cooling, cut your lemons in half and juice them.
You can use a handheld juicer, an electric citrus press, or squeeze by hand. Strain the juice to remove seeds.
Mix everything together
In a large jug or pitcher, combine the cooled syrup with the lemon juice. Add the remaining water (about 1.25L) and stir well. Taste — if it’s too strong, add more water; if it’s too sharp, add a little extra sugar syrup.
Serve and enjoy
Pour over ice and garnish with mint leaves for a refreshing finish.
Tips & Advice
- Adjusting sweetness – Everyone’s preference is different. Start with the listed sugar amount, then taste and tweak. You can always add more syrup, but you can’t take it out.
- Make it fizzy – Swap the still water for sparkling water when mixing for a bubbly version.
- Flavour variations – Add sliced strawberries, raspberries, or cucumber to the jug for an infused twist.
- Storage – Store leftover lemonade in the fridge for up to 3 days. Stir before serving, as natural separation can occur.
- Batch prep – Make a double batch of sugar syrup and freeze portions. You’ll have quick lemonade ready anytime.
Homemade Lemonade
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Ingredients
- 10 lemons more or less depending on size/juiciness
- 150 g sugar adjust to taste
- 1.5 L water approx
- Ice cubes and/or fresh mint to serve
Instructions
- Add 250ml of water to a pan with the sugar. Bring to the boil, then reduce the heat and simmer until the sugar dissolves (about 2–3 minutes). Leave to cool.
- Juice the lemons, removing any seeds.
- In a large jug, combine the cooled syrup and lemon juice. Add the remaining water and stir well.
- Taste and adjust with more water or sugar syrup if needed.
- Serve over ice with fresh mint if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an estimate.