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
So delicious
The only lemonade/limeade I’ll ever make. It is so refreshing all year long. I love the fact that I know what’s in it and I can make it all organic. Thank you for this fabulous recipe!
Ok, I see this was already asked. ????♀️
Do you think it would work to freeze the syrup, and then mix into water at a later date… kinda like you would a frozen concentrate from the store?
Mixing of lemon and lime is the best drink for summer ever!
Hi girls, I am OBSESSED with your cookbooks and finally made this lemonaid from the first one, but I am wondering how long do you think it is good for in the fridge? Thanks!
Um, until it doesn’t taste good anymore? haha, I’m really not sure- mine never lasts long enough to find out! Definitely a few days though 🙂
Mmmm… Will be making this. Mouth watering just reading about it. I’m a snob about my lemonade too which is why I rarely ever drink it. You’ve inspired me to make my own though, and with this hot weather it will be welcome and loved I assure you! Thanks again! And beautiful photography BTW!