How to Make Lemonade

Meggan Hill

• Updated

5 from 7 votes

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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.

An angled shot of how to make lemonade in glasses in a silver tray.


 

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

  1. Recipe ingredients
  2. Ingredient notes
  3. Step-by-step instructions
  4. Recipe tips and variations
  5. How to Make Lemonade Recipe

Recipe ingredients

Labeled ingredients for how to make lemonade.

Ingredient notes

  • 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.

Step-by-step instructions

  1. In the bottom of a blender, add water, lemon juice, sugar, and ice.
An overhead shot of how to make lemonade in a blender.
  1. Process until completely smooth. Serve over ice.
An overhead shot of how to make lemonade in glasses on a silver platter.

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.
  • Berry lemonade: Mash a few strawberries, raspberries, or blueberries in the bottom of your glass. Stir in the lemonade and garnish with a fresh berry.
  • Mint lemonade: Drop a few sprigs of fresh mint leaves in the lemonade for a cool, minty flavor on a hot day.
  • Shandy: Mix equal parts light beer and lemonade.

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    Lemonade in glasses on a silver platter with yellow and white straws and lemon garnish.

    How to Make Lemonade

    By Meggan Hill
    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.
    Prep Time 5 minutes
    Cook Time 1 minute
    Total Time 6 minutes
    Servings 6 servings (1 cup each)
    Course Drinks
    Cuisine American
    Calories 73
    5 from 7 votes
    ReviewPrint

    Ingredients 

    Instructions 

    • In the bottom of a blender, add water, lemon juice, sugar, and ice. Process until completely smooth. Serve over ice.

    Notes

    1. 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.
    2. 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.
    3. Yield: This recipe makes 6 cups of lemonade, enough for 6 (1-cup) servings.
    4. Storage: Store in the refrigerator for up to 4 days.
    5. Meyer lemons: These lemons are sweeter and juicier and available in winter months.
    6. Limemade: Substitute 1 cup fresh-squeezed lime juice for the lemon juice.
    7. Berry lemonade: Mash a few strawberries, raspberries, or blueberries in the bottom of your glass. Stir in the lemonade and garnish with a fresh berry.
    8. Mint lemonade: Drop a few sprigs of fresh mint leaves in the lemonade for a cool, minty flavor on a hot day.
    9. Shandy: Mix equal parts light beer and lemonade.

    Nutrition

    Serving: 1cupCalories: 73kcalCarbohydrates: 19gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 10mgPotassium: 42mgFiber: 1gSugar: 18gVitamin A: 2IUVitamin C: 16mgCalcium: 9mgIron: 1mg
    Did you make this recipe?Tag @culinaryhill on Instagram so we can admire your masterpiece! #culinaryhill
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Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.