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Fresh Lemonade
The real thing. No powder, no shortcuts.
tested 2026-07 Verified the 1:1:7 juice-sugar-water ratio lands balanced; bottled juice tastes flat, don't.
Ingredients
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- 1 cup fresh lemon juice (about 6 lemons)
- 1 cup sugar
- 1 cup water (for simple syrup)
- 6 cups cold water
- Ice
- Lemon slices for garnish
- Fresh mint (optional)
Instructions
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- Make simple syrup: Heat 1 cup water and sugar in a saucepan, stirring until sugar dissolves. Let cool.
- Juice the lemons. Strain out seeds and pulp (or leave some pulp for texture).
- Combine simple syrup, lemon juice, and 6 cups cold water in a large pitcher.
- Taste and adjust: add more water if too sweet, more syrup if too tart.
- Refrigerate until cold, or serve immediately over lots of ice.
- Garnish with lemon slices and mint.
Notes
- Room temperature lemons yield more juice. Roll them on the counter before cutting.
- Simple syrup dissolves better than granulated sugar in cold liquid.
- For pink lemonade: add a splash of cranberry juice or muddle in raspberries.
When it goes wrong
- Too sour or too sweet → lemons vary wildly; adjust with water or syrup at the end, by taste.
- Gritty sugar at the bottom → skipped the simple syrup; granulated sugar won't dissolve in cold water.
- Bitter aftertaste → juiced too aggressively and got pith oil; squeeze, don't grind.
Classic