Everyone’s favorite summertime refresher made from scratch. Have a sip of liquid sunshine!
Growing up in the middle of forests and farmland, I didn’t have much opportunity to put up a lemonade stand. But one of my friends lived in town, and she would cleverly set hers up on the sidewalk during parades or festivals. The “little entrepreneur” life was never for me, but I liked helping her with drink-making.
Lemonade is one of the easiest recipes, which is why it’s often one of the first things a child learns to make. Like food chemists in training, they get to learn how sour lemon juice can turn sweet with a bit of sugar. The result is a refreshing, tangy elixir that quenches thirst on a hot day.
Supposedly, lemonade originated many centuries ago in Egypt, where it was called qatarmizat. By the 17th century, merchants wandered the streets of Paris selling this vibrant potion. Lemonade spread far and wide, and first appeared in an American cookbook (“The Virginia House-wife”) in 1824. This early version included egg whites as well, whipped into a creamy froth and then frozen, which produced a sherbet-like drink. As you can see, this drink might be simple, but it has come a long way.
Made with fresh lemons, sugar, and water, this down-to-earth lemonade recipe is the way to go, whether you’re teaching your kids how to make drinks or sharing a cold glass with your partner.
Is Lemonade Healthy?
While lemonade made from scratch is generally healthier than lemonade made from a powdered mix, this is still a sugary beverage and should be enjoyed in moderation. That being said, it is agreeable for many kinds of diets, and is vegan and gluten-free.
The Key to Top-Shelf Lemonade
With any lemonade recipe, it’s important to get the ratio of ingredients right, so that the flavors are spot-on. The simple syrup (which sweetens the drink) is 1:1, meaning for every 1 cup of sugar, there should be 1 cup of water. It’s handy to remember that ratio because you can use this syrup in other drinks as well, like a Strawberry Mojito. Once the simple syrup is made, the other ratio to keep in mind is 1 cup of lemon juice to 5 cups of water. This is the perfect amount of liquid to dilute and harmonize the zingy lemon and sweet syrup. Voilà! You’ve got a lovely lemonade!
How to make ahead and store
Cover your lemonade in a pitcher in the fridge for up to 1 week. For longer storage, mix the lemon juice with simple syrup and freeze in a freezer bag for up to 5 months. When you’re ready to prepare it, thaw the bag in the fridge overnight. Pour the pre-made mix into a pitcher and add the 5 cups of water, then stir before serving.
Serving Suggestions
Your lemonade will shine extra bright with some added lemon slices, fresh mint, or mixed berries. This creates a punch-like infusion that brings out the best of the lemons and makes your drink more colorful.
As far as food goes, I recommend serving this lemonade for lunch with Falafel Burgers, Buddha Bowls, or Mint Grilled Sweet Potatoes with Tahini Cauliflower Rice Wraps. (That last one is a mouthful, and a delicious one at that!)
For an easy-peasy snack or appetizer to match your lovely lemonade, try Stovetop Popcorn, Tortilla Strips with Guacamole, or Lemon-Pepper Chicken Wings.
Ingredients
- 1 cup granulated sugar
- 1 cup water for the simple syrup
- 1 cup fresh lemon juice with pulp
- 5 cups cold water to dilute
- 8 lemon slices optional
Instructions
- In a small saucepan, combine 1 cup of water with the granulated sugar. Heat over medium heat, stirring constantly until the sugar is completely dissolved.
- In a large pitcher, combine the freshly-squeezed lemon juice and the simple syrup. Add 5 cups of cold water and stir well. Adjust water to taste if necessary.
- Refrigerate the lemonade until it's cold or serve immediately over ice for a refreshing drink. You can add lemon slices in the pitcher (optional).
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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