This old fashioned homemade lemonade is bright, fresh, and perfectly balanced between sweet and tart. Made with just a few simple ingredients, it is an easy drink to prepare for warm afternoons, family gatherings, parties, or anytime you want a refreshing homemade classic.
Why You’ll Love This Recipe
This lemonade is wonderfully simple, which is exactly what makes it so good. With only lemon juice, water, sugar, and ice, you get a crisp and refreshing drink that tastes far better than most store-bought versions. It is easy to customize, so you can make it a little sweeter or a little more tart depending on your preference. You can also use freshly squeezed lemons, bottled lemon juice, or a mix of both, making it convenient as well as delicious. Since it makes a generous batch, it is perfect for serving guests or keeping chilled in the refrigerator for a few days.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3/4 cup lemon juice, from about 4 to 5 medium lemons or 100% bottled lemon juice
7 1/4 cups water
1 1/4 cups granulated white sugar
3 cups ice
Optional garnish:
Lemon slices
Directions
Wash the lemons well if using fresh ones, since the squeezed lemon halves will also be used in the cooking process.
Roll the lemons on the counter to help release more juice, then cut them in half and squeeze until you have 3/4 cup of lemon juice. Set the juice aside.
Slice the squeezed lemon halves and place them in a large pot.
Pour in the 7 1/4 cups of water and bring the mixture to a slight boil over medium heat, about 8 minutes.
Add the 1 1/4 cups of granulated sugar and stir until the sugar fully dissolves.
Place a strainer over a large pitcher and carefully pour the hot lemon water through it to catch the lemon pieces, seeds, and pulp.
Add the reserved 3/4 cup lemon juice to the pitcher and stir well.
Add the 3 cups of ice and let the lemonade cool.
Refrigerate for 2 to 4 hours for the best flavor, then serve cold over additional ice if desired.
Servings and timing
This recipe makes about 2 quarts, or 8 cups, which equals 8 servings if each serving is 1 cup.
Prep Time: 15 minutes
Cook Time: 10 minutes
Chill Time: 1 hour
Total Time: 1 hour 25 minutes
Variations
For a tarter lemonade, reduce the sugar to 1 cup or even 3/4 cup.
For a sweeter version, keep the original amount of sugar and serve over extra ice for a softer, mellow flavor.
For a stronger lemon taste, use all freshly squeezed lemon juice instead of a mix of fresh and bottled.
For a quick shortcut, use 100% bottled lemon juice when you do not want to squeeze lemons by hand.
For a sparkling version, replace part of the cold water with sparkling water right before serving.
For a fruit twist, stir in a little mashed strawberry, raspberry, or blackberry puree after chilling.
For a minty finish, add a few fresh mint leaves to the pitcher before refrigerating.
Storage/Reheating
Store the lemonade covered in the refrigerator for 5 to 7 days.
Stir before serving, especially if it has been sitting for a while.
For the freshest taste, keep extra ice out of the pitcher if you plan to store it for several days, and add ice directly to each glass instead.
This recipe does not need reheating, but if you want to make the lemon syrup base ahead of time, you can warm it gently just until loosened, then combine with the lemon juice and chill before serving.
Discard the lemonade if it develops an unusual smell, cloudy appearance beyond normal pulp settling, or an off taste.
FAQs
Can I use bottled lemon juice instead of fresh lemons?
Yes. This recipe works well with bottled lemon juice, fresh lemon juice, or a combination of both. Just make sure you use 3/4 cup total.
How many lemons do I need for this recipe?
You will usually need about 4 to 5 medium lemons to get 3/4 cup of juice, though the exact number can vary depending on their size and juiciness.
Is this lemonade very sweet?
It has a balanced sweet-tart flavor, but it is not overly sweet. You can reduce the sugar if you prefer a sharper lemon taste.
Can I make this ahead of time?
Yes. In fact, it tastes even better after chilling for a few hours, which gives the flavors time to come together.
Why do you boil the water with the squeezed lemons?
Boiling the sliced, squeezed lemons with the water helps draw out extra lemon flavor and creates a more rounded homemade taste.
Can I skip the ice in the pitcher?
Yes. You can leave the ice out and chill the lemonade in the refrigerator, then serve it over ice in individual glasses.
How long does homemade lemonade last?
When covered and refrigerated, it stays fresh for about 5 to 7 days.
Can I freeze homemade lemonade?
Yes. You can freeze it in a sealed container, leaving a little room for expansion. Thaw in the refrigerator and stir well before serving.
What is the best sugar substitute for this recipe?
If you want to replace the granulated sugar, a sweetener like monk fruit may work, but the flavor can vary depending on the product used. Adjust to taste.
Can I double this recipe for a party?
Yes. This recipe doubles very easily, making it a great choice for cookouts, picnics, and large family gatherings.
Conclusion
Old fashioned homemade lemonade is one of those timeless recipes that never goes out of style. It is easy to make, wonderfully refreshing, and full of bright lemon flavor. Whether you use fresh lemons, bottled juice, or a mix of both, this simple recipe gives you a pitcher of classic lemonade that is perfect for sharing and enjoying all season long.
Old fashioned homemade lemonade is a bright and refreshing drink made with lemon juice, sugar, and water, perfectly balanced between sweet and tart and ideal for warm days or gatherings.
Ingredients
3/4 cup lemon juice (from about 4–5 medium lemons or 100% bottled lemon juice)
7 1/4 cups water
1 1/4 cups granulated white sugar
3 cups ice
Lemon slices for garnish (optional)
Instructions
Wash the lemons thoroughly if using fresh ones.
Roll the lemons on the counter to release more juice, then cut them in half and squeeze until you have 3/4 cup of lemon juice. Set the juice aside.
Slice the squeezed lemon halves and place them in a large pot.
Add 7 1/4 cups of water and bring the mixture to a gentle boil over medium heat for about 8 minutes.
Add the granulated sugar and stir until the sugar completely dissolves.
Place a strainer over a large pitcher and carefully pour the hot lemon mixture through it to remove the lemon pieces, seeds, and pulp.
Add the reserved 3/4 cup lemon juice to the pitcher and stir well.
Add the ice and allow the lemonade to cool.
Refrigerate for 1 to 4 hours for best flavor, then serve cold over additional ice if desired.
Notes
Adjust the sugar to taste if you prefer a sweeter or tarter lemonade.
Freshly squeezed lemon juice provides the brightest flavor, but bottled lemon juice also works well.
For a sparkling version, replace part of the cold water with sparkling water just before serving.
Add fresh berries or mint leaves for a fruity or herbal variation.
Store lemonade without ice in the pitcher to prevent dilution.
