Mason Jar Lemonades Recipe

Make simple syrup

Combine 1 cup granulated sugar and 1 cup water in a small saucepan. Heat over medium, stirring until sugar dissolves and mixture just comes to a simmer. Remove from heat and let cool to room temperature (about 15 minutes).

Combine base lemonade

In a large pitcher, combine 1.5 cups fresh lemon juice and the cooled simple syrup. Add 4 cups cold water and stir. Taste and adjust sweetness by adding up to 1/4 cup additional simple syrup or water if too strong. Refrigerate until chilled.

Fill six 16-oz mason jars or equivalent with about 1 cup ice each. Pour base lemonade into jars leaving room for flavoring (about 1 cup lemonade per jar if making concentrates below) or adjust proportionally for full jars. Keep chilled.

Make cherry purée

Place 1 cup pitted cherries and 1/4 cup water in a blender. Puree until smooth. If desired, strain through a fine mesh sieve to remove solids for a smoother drink. Stir in 1 tablespoon simple syrup if cherries are very tart.

To assemble a single jar: spoon 2–3 tablespoons cherry purée into a mason jar, add ice, then top with 1 cup base lemonade. Stir gently. Adjust cherry intensity by adding more purée. Garnish with a cherry or lemon slice.

Make pineapple purée

Place 1 cup chopped pineapple and 1/4 cup water in a blender. Blend until smooth. Strain if you prefer no fiber. Taste and add 1 tablespoon simple syrup if extra sweetness is desired.

To assemble a jar: add 2–3 tablespoons pineapple purée to the jar, fill with ice and pour 1 cup base lemonade over. Stir to combine. Garnish with a sprig of mint or a small pineapple wedge.

Steep lavender

Bring 1/2 cup water to a simmer, remove from heat and add 1 teaspoon dried culinary lavender. Cover and steep 10 minutes. Strain the infusion into a small bowl, pressing gently on the buds. Sweeten with 1 tablespoon honey or simple syrup if desired; let cool.

To assemble a jar: add 1–2 teaspoons lavender infusion to a mason jar (adjust to taste — lavender is potent), add ice and 1 cup base lemonade. Stir and taste; add more infusion or sweetener if needed. Garnish with a small lavender sprig if available.

Make peach purée

Place 1 peeled/chopped peach and 1/4 cup water in a blender. Puree until smooth. Strain if you prefer a very smooth texture. If peach is not sweet enough, stir in 1 teaspoon simple syrup or honey.

To assemble a jar: add 2–3 tablespoons peach purée to the jar, fill with ice and pour 1 cup base lemonade over. Stir to combine. Garnish with a lemon slice and a thin peach slice if available.

Steep hibiscus

Place 1 tablespoon dried hibiscus flowers in 1/2 cup boiling water. Steep 8 minutes, then strain to remove petals. Sweeten with 1 teaspoon honey or simple syrup while warm, if desired. Let cool to room temperature.

To assemble a jar: add 1–2 tablespoons hibiscus concentrate to a mason jar (adjust based on desired color/tartness), add ice and pour 1 cup base lemonade over. Stir — the hibiscus will give a pink/red hue and floral-tart flavor. Garnish with a lemon wheel.