Housemade Lemonades Recipe

Make simple syrup

Combine 1 cup granulated sugar and 1 cup water in a small saucepan. Heat over medium, stirring occasionally, until sugar is fully dissolved and the syrup is clear (about 3–4 minutes). Remove from heat and let cool to room temperature.

Juice lemons

While syrup cools, roll lemons firmly on the counter to loosen juices, then cut and juice until you have 1 cup fresh lemon juice (about 4–6 lemons depending on size). Strain seeds and pulp if you prefer a clear lemonade.

Combine base

In a pitcher, combine the cooled simple syrup and 1 cup fresh lemon juice. Add 4 cups cold water and stir well. Taste and adjust: if too sweet, add 1/2 cup more water; if too tart, add up to 2 tablespoons simple syrup or sugar dissolved.

Chill and serve

Add ice to the pitcher or to individual glasses. Pour lemonade over ice, garnish with lemon slices, and serve cold. Keeps refrigerated up to 3 days.

Mint (Classic Mint Lemonade)

Bruise 1 cup fresh mint leaves with the back of a spoon or a mortar and pestle to release oils. Place mint in a small saucepan with 1/2 cup of the cooled simple syrup and 1/4 cup water. Warm gently for 2–3 minutes (do not boil), remove from heat and let steep 10 minutes. Strain out mint, cool. To serve: add 1/3 to 1/2 cup of the mint syrup per 1 cup of base lemonade (adjust to taste), or muddle a few mint sprigs in the glass and pour lemonade over them.

Basil Lemonade

Use the same method as mint: bruise 1 cup basil leaves, steep in 1/2 cup cooled simple syrup + 1/4 cup warm water for 10 minutes, strain. Add 1/3 cup basil syrup per cup of base lemonade or muddle in glass for a fresher, brighter note.

Raspberry or Strawberry Lemonade

Combine 2 cups fresh raspberries (or halved strawberries) with 1/2 cup simple syrup. Gently mash the fruit with a fork or muddler in a bowl or saucepan to release juices. Warm briefly (optional) to help dissolve, then strain through a fine-mesh sieve, pressing solids to extract puree — yields roughly 1 to 1 1/4 cups fruit puree. Stir 1/4–1/2 cup fruit puree into each cup of base lemonade (adjust for color/flavor). Reserve extra puree for topping or layering.

Ginger Lemonade

Make ginger syrup by simmering 2 tablespoons thinly sliced fresh ginger with 1/2 cup simple syrup and 1/4 cup water for 5 minutes. Let steep 10–15 minutes, then strain. Add 1–2 teaspoons ginger syrup per glass, adjusting to desired spice level. Alternatively use 1–2 teaspoons ginger juice.

Lavender Lemonade

Steep 1 teaspoon culinary lavender in 1/2 cup warm simple syrup for 8 minutes, then strain (do not over-steep or it will taste soapy). Add 1–2 teaspoons lavender syrup per glass or 1/4 cup per pitcher for a floral note.

Honey Lemonade (alternative sweetener)

Dissolve 1 cup honey in 1/2 cup hot water to make honey syrup. Combine with 1 cup fresh lemon juice and 3–4 cups cold water to taste (omit the granulated-sugar simple syrup). Chill and serve. Use the same fruit/herb concentrates above by mixing them into the honey-lemon base.

To assemble a flavored pitcher: make the simple lemonade base. Stir in the appropriate amount of chosen concentrate (for a subtle flavor use 1/4 cup concentrate per cup of base; for a bold flavor use 1/2 cup per cup). Taste and adjust sweetness with extra simple syrup or water as needed.

For sparkling lemonade: replace up to half of the cold water in the base with chilled sparkling water or club soda just before serving to preserve fizz.

Glass presentation: rim glasses with lemon juice and dip in coarse sugar if desired. Add ice, a few tablespoons of fruit puree or a sprig of herbs, pour lemonade, and garnish with lemon slices and a sprig of mint or basil.

Storage: keep concentrates and base stored separately in airtight containers in the refrigerator up to 3 days. Combine with ice and soda at serving to keep lemonade bright and effervescent.