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Learn how to make Lemonade with just lemons, sugar, water, and ice. It’s so easy to make, you’ll be sipping it all summer long.
There are many fancy store-bought lemonade mixes and concentrates out there, but nothing beats an icy glass of the real stuff, made by you. Thankfully, it’s easy to make with freshly squeezed lemon juice and granulated sugar. That’s it!
Table of Contents
- Lemons: When purchasing lemons, choose large ones that give slightly to gentle pressure. Look for thinner skinned lemons. Avoid lemons that still have some green spots, as well as hard lemons with thicker skin.
- Sugar: It’s okay to use more or less sugar. We haven’t tested the lemonade with sugar substitutes or other sweeteners, but you are welcome to experiment.
- In the bottom of a blender, add water, lemon juice, sugar, and ice.
- Process until completely smooth. Serve over ice.
Recipe tips and variations
- Yield: This recipe makes 6 cups of lemonade, enough for 6 (1-cup) servings.
- Storage: Store in the refrigerator for up to 4 days.
- Meyer lemons: These lemons are sweeter and juicier and available in winter months.
- Limemade: Substitute 1 cup fresh-squeezed lime juice for the lemon juice.
Meggan Hill is the Executive Chef and CEO of Culinary Hill, a popular digital publication in the food space. She loves to combine her Midwestern food memories with her culinary school education to create her own delicious take on modern family fare. Millions of readers visit Culinary Hill each month for meticulously-tested recipes as well as skills and tricks for ingredient prep, cooking ahead, menu planning, and entertaining. She graduated from the University of Wisconsin-Madison and the iCUE Culinary Arts program at College of the Canyons.