Good lemonade tastes bright and refreshing. It shouldn't make your mouth pucker from raw lemon juice or taste like sugar water with a slice of fruit floating on top. Getting the balance right is easier when you make a small sugar syrup rather than trying to dissolve granulated sugar in a jug of cold water.
This recipe uses real lemons and still water. You can switch to sparkling water just before serving, make it slightly more tart or flavour it with mint and berries once you know what you like.
Ingredients for about one litre
Use four to six juicy lemons, 100g caster or granulated sugar, 150ml water for a syrup and another 650–750ml chilled water to dilute.
Exact yield depends on how much juice your lemons provide. Aim for approximately 180–220ml fresh lemon juice for this amount of sugar, then adjust to taste.
You'll also need a small saucepan, citrus juicer, sieve and clean jug. Ice, mint and thin lemon slices are optional for serving.
Choose lemons worth squeezing
Pick lemons that feel relatively heavy for their size. A heavy lemon often contains more juice than a light, dry one of similar size.
Avoid fruit with mould, leaking soft patches or other obvious spoilage. Rinse the skins under running water, especially if you'll add slices or use zest.
Roll a lemon gently beneath your palm on the worktop before cutting. This may make the fruit a little easier to juice, but don't squash it until the peel splits.
Make a simple sugar syrup
Put the sugar and 150ml water into a small saucepan over low heat. Stir gently until the sugar dissolves.
You don't need to boil it into a thick caramel or reduce it drastically. The aim is a clear sweet liquid that will mix into cold lemon juice without gritty crystals.
Remove from the heat and allow the syrup to cool. A hot syrup poured directly over ice can melt the ice and dilute the drink before you taste it.
Juice the lemons
Cut each lemon in half and squeeze it using a citrus press or by hand over a sieve. Collect the juice in a clean bowl or measuring jug.
Remove the pips and excessive pulp if you want a clear drink. Keeping some fine pulp is a preference, not an error.
Measure the juice so you know how much you have. Lemons vary considerably in size and juiciness, so the number of fruit is only a starting point.
Combine syrup, juice and water gradually
Pour cooled syrup into a large jug, add the lemon juice and mix. Then stir in most of the chilled water.
Taste before adding the final portion of water. If the drink is intense but balanced, add more water for an easier everyday lemonade.
If it seems too sharp, add a little extra syrup. If too sweet, add lemon juice or water depending on whether you want more acidity or a lighter overall flavour.
Understand the balance of sweetness and acidity
Lemons are naturally acidic, which is why a small amount of juice can make a large volume of water taste fresh. Sugar balances that acidity, but it's easy to use more than you need.
Add sweetener in stages rather than copying an extremely sweet restaurant-style recipe without tasting. Your family's preference may be quite different.
A colder drink can taste less sweet than one at room temperature. Taste again after chilling before adjusting it dramatically.
Chill before serving
Put the jug into the refrigerator until cold. Chilling also gives any fine pulp time to settle if you prefer to pour the clearer lemonade from the top.
Add ice to individual glasses instead of filling the main jug early, particularly when serving over a longer period. Otherwise melting ice changes the flavour with every pour.
Use a clean ladle or pour directly from the jug. Keep the drink chilled rather than leaving it in warm sunshine all afternoon.
Sparkling lemonade
Make the syrup and lemon mixture as normal but use less still water initially. Chill the concentrated base thoroughly.
Just before serving, top up with cold sparkling water. Stir very gently to avoid losing all the bubbles.
Don't mix sparkling water into a sealed jug and shake it. Pressure can build, and the result is more likely to go everywhere than become extra fizzy.
Try a mint and lemon version
Bruise a few washed fresh mint leaves gently between your fingers or with a spoon to release their aroma. Add them to the cold lemonade.
Avoid crushing mint into a dark sludge; that can make the drink look cloudy and taste grassy. Remove large damaged leaves when serving if preferred.
Mint is particularly pleasant with a slightly less sweet lemonade. A few leaves are usually sufficient for one jug.
Raspberry or strawberry lemonade
Mash a small handful of washed sound berries and strain their juice into the prepared lemonade for colour and flavour.
Add berry puree gradually so the drink doesn't become overly thick. Adjust the lemon and sugar balance after tasting.
For a clear drink, pass the mixture through a fine sieve. For a smoothie-like fruit lemonade, keep more of the pulp.
Can you make lemonade without refined sugar?
You can use another suitable sweetener, but quantities and flavour will differ. Honey gives a distinctive taste and dissolves more easily in warm liquid than cold.
Follow applicable health guidance when serving honey to children; it must not be given to infants under one year old.
Sweeteners such as stevia vary enormously in strength, so follow the product's instructions rather than substituting gram-for-gram.
What if it tastes bitter?
Bitterness may come from too much white pith or overworked lemon zest. If you included whole blended lemons, the pith and seeds can make the flavour harsh.
Use freshly squeezed juice for a clean result. If adding zest, grate only the coloured outer skin without digging into the white layer underneath.
A little more syrup can balance mild bitterness but won't fully rescue lemonade made with large quantities of crushed pith.
What if the lemonade is cloudy?
Cloudiness can come from fine pulp and natural oils in lemon juice. It doesn't automatically mean something has gone wrong.
For a clearer drink, strain the juice before mixing and allow the jug to settle in the fridge. Avoid squeezing pips or blending whole fruit into the water.
A cloudy homemade lemonade can still taste excellent. Decide whether you care more about clear appearance or retaining a little pulp.
Preparing for a party
Make the syrup and juice mixture ahead, then keep it chilled in a clean covered container. Dilute and add fresh garnish near serving time.
For a crowd, prepare two smaller jugs rather than one enormous vessel you can't fit in the refrigerator. That lets you refill glasses with properly chilled lemonade.
Keep allergen and ingredient information clear if using flavoured syrups or unusual additions. Plain lemon, sugar and water is easy to explain.
Storing leftovers safely
Fresh lemonade is not shelf-stable just because it is acidic. Refrigerate it promptly in a clean sealed jug or bottle and use it within a short period.
Don't leave opened homemade lemonade in a warm car or on a sunny windowsill. Discard it if it shows signs of fermentation, mould or other spoilage.
For longer keeping, you can freeze small portions of a clean prepared drink, allowing room for expansion in suitable containers. Frozen lemonade cubes can later be used in another cold drink.
The most useful recipe adjustment
Record approximately how much juice and water you used when your family likes the result. Next time you can repeat the balance instead of guessing.
Some lemons are far sharper than others, so use measurements as a framework rather than a substitute for tasting.
Homemade lemonade doesn't need artificial flavour or a complicated machine. Make a quick syrup, squeeze sound lemons, dilute gradually and chill properly. That's the whole skill.