When life gives you lemons, make lemonade, right? Well, that’s exactly what we did! I had a few recipes one week that needed lemon zest, but not the juice or slices of lemon which left us with quite a few leftover lemons.
So, Justin had the idea of making some homemade lemonade. It’s been a very long time since I made lemonade from scratch, but I remember doing a lemonade stand a few times with my cousins when we were younger. As an adult, I realize we probably spent more of our mom’s money than we made, but it was fun.
An easy way to remember the right ratio is 4-1-4 or any multiple of that. 4 lemons need 1 cup of sugar and 4 cups of water. Of course, if you prefer a sweeter lemonade you can add more sugar, or put in less if you prefer your lemonade to be tart.
Fresh lemons will always taste the best in homemade lemonade. You could use lemon juice, but it doesn’t have the fresh taste that most look for. If you use lemon juice, it’s about 2 tablespoons per 1 lemon in a recipe.
Step by Step
Wash the lemons and use a juicer to get the juice from each of the lemons. I find that rolling the lemons on the counter before cutting in half helps make them easier to juice.
Pour the lemon juice in a large pitcher along with the sugar and water.
Stir continuously until the sugar dissolves. Serve over ice or refrigerate until cold before serving. Garnish with lemon slices if you have extra.
- 4 lemons
- 1 cup granulated sugar
- 4 cups water
- Wash the lemons and use a juicer to get the juice from each of the lemons
- Pour the lemon juice in a large pitcher along with the sugar and water
- Stir continuously until the sugar dissolves
- Serve over ice or refrigerate until cold before serving
- Garnish with lemon slices if you have extra
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