Lemonade
Homemade lemonade tastes incredible and is so refreshing!
Freshly squeezed lemons, sugar, and water come together to make a homemade lemonade that's perfect for warm summer days.
This recipe uses a 4-1-1 ratio of water to lemon juice to sugar, making it easy to remember and adjust for any size batch.
Ingredients
- 1 cup of Freshly Squeezed Lemon Juice (about 6 Large Lemons)
- 1 cup of Granulated Sugar
- 4 cups of Water
Directions
- Roll the lemons on the countertop using gentle pressure to help release more juice.
- Cut the lemons in half and squeeze them until you have 1 cup of fresh lemon juice. Remove any seeds.
- In a pitcher, combine the lemon juice and granulated sugar.
- Stir until most of the sugar has dissolved.
- Add the 4 cups of water and stir until the sugar is completely dissolved.
- Taste and adjust by adding additional water if you prefer a milder lemonade.
- Refrigerate until well chilled before serving.
Tips
- For the best flavor, use freshly squeezed lemons instead of bottled lemon juice.
- Chill the lemonade for at least 1 hour before serving, as lemonade tastes better cold.
- This recipe is easy to scale using the 4-1-1 ratio: 4 parts water, 1 part lemon juice, and 1 part sugar.
- Store in a pitcher (covered) or mason jars in the refrigerator for up to 5 days and stir before serving if any sugar settles.
- A stainless steel citrus juicer works well to squeeze the juice out of the lemons, as it's great for extracting the juice and catching the seeds.