A few notes on ingredients–when you only have a handful of simple ingredients, they all need to be top-notch or you’ll taste something weird. I only use cane sugar (it will say on the bag, but I buy Imperial, C&H, or Domino) because the more inexpensive sugars are made with sugar beets instead of sugar cane and have a mildew-y smell and taste. If you have heavily chlorinated water, make sure you either filter it or consider buying bottled water.
how to make it
To make the lemonade, you’ll start with making a simple syrup by whisking together some sugar and water in a medium saucepan until the sugar dissolves. Bring to a boil over medium heat and boil for 5 minutes and then remove from heat.
While the simple syrup mixture is cooling, juice the lemons or limes. Add the simple syrup mixture to the fruit juice. This step can be done up to 2 days in advance–just store the lemonade/limeade mix in the refrigerator.
A lemonade bar is always fun–set out these syrups, fresh fruit, and herbs and let guests (or your fancy lemonade stand kids) mix up custom lemonades!
When ready to serve, add the lemonade/limeade mix to up to 8 cups of cold, filtered water (or chilled club soda) and serve over ice. If using syrups, add in desired amount of syrup (start with about 2 tablespoons and go from there) and fresh lemon or lime slices or wedges.
Fresh-Squeezed Lemonade and Limeade
Ingredients
- 1 ¾ cups cane sugar see notes
- 2 cups cold filtered water
- 1 ½ cups lemon juice for lemonade or lime juice for limeade or a mix of both if you're wild
- 8 additional cups water for sparkling lemonade, substitute 2 liters of sparkling water/club soda
Instructions
- To make the simple syrup, whisk together sugar and 2 cups water in a medium saucepan until the sugar dissolves. Bring to a boil over medium heat and boil for 5 minutes and then remove from heat.
- While the simple syrup mixture is cooling, juice the lemons or limes. Add the simple syrup mixture to the fruit juice. This step can be done up to 2 days in advance--just store the lemonade/limeade mix in the refrigerator.
- When ready to serve, add the lemonade/limeade mix to up to 8 cups of cold, filtered water (or chilled club soda; adjust water according to taste) and serve over ice.
Questions & Reviews
I made this to go with the Pete's lasagna recipe from this site for Father's day. Everyone loved it. I added in the strawberry sauce from this site, too. I hosted a large dinner for a group of women on Monday and had enough leftover to serve with dinner. It was a huge hit. I LOVE the strawberry sauce added into it. I used to almost exclusively get my internet recipes from the Pioneer Woman, but I'm finding myself using a lot more of your recipes. Thanks so much. They've all been wonderful!
Yes, yes – I'm a bit late, but I'm a newcomer, and now a HUGE fan. I just made this lemonade for the second time…and it's DELISH!
I have to be honest, I had never made homemade lemonade before, because to me it was never worth the effort. But knowing that my husband LOVES lemonade, I thought I'd make it special for him. Now I am hooked. Thanks for posting this!
So refreshing! I could go for a tall glass right now!
We leave the mint out but this is hands down the best lemonade we've ever had! I had no reamer/juicer the first time I made it and I literally squeezed the lemons and lime by hand for an hour and it was still worth the effort! 🙂
Oh my! That just makes me ache for summer. Can’t wait to try it!!
Kara, did you use mint or no? Either way, I’m glad you liked it!! 🙂
I made some of this tonight, and it is SO good!! Love it.
Kara M.
Yep, just looking at that picture almost makes the snow melt outside!
Sounds great. It reminds me of the Italian lemonade recipe from the food network site (Giada’s, I think). It calls for a simple syrup with basil leaves. This sounds very refreshing too.
This screams spring and summer and I’m all for that!