How to make lemonade at home: classic, sparkling and flavoured

Knowing how to make lemonade at home takes three ingredients, fresh lemons, sugar and water, and about fifteen minutes. Homemade lemonade tastes brighter than most bottled versions, and you decide how sweet or tart it is.

This guide covers the classic simple syrup method, the ratio to remember, how to get the most juice from your lemons, sparkling, pink and herb versions, and how to make lemonade with less sugar and store it properly.

What is lemonade? Still vs sparkling

Lemonade means different things in different places. In North America and much of South Asia, it is usually a still drink of lemon juice, water and sugar. In the UK, Ireland, Australia and many European countries, the word often refers to a clear, carbonated lemon soft drink, while the homemade still version may be called traditional or cloudy lemonade.

The drink has a long history. A recipe for a sweetened lemon drink appears in a 12th-century Egyptian text, and in 17th-century Paris vendors sold lemonade from tanks carried on their backs. Carbonated lemonade came later, after carbonated water was developed in the 18th century.

What you need to make lemonade

For about 1.5 litres, enough for six glasses, you need:

• About 250 ml freshly squeezed lemon juice, from roughly 6 to 8 lemons
• 150 to 200 g sugar, depending on how sweet you like it
• About 1.25 litres cold water, still or sparkling, split between the syrup and the jug
• Ice, lemon slices and fresh mint to serve

Always taste before serving, because no two lemons are the same.

The best lemonade ratio

A simple ratio to remember is 1 part lemon juice to 1 part simple syrup to 3 or 4 parts water. Use 3 parts water for a strong, tangy lemonade that will be poured over plenty of ice, and 4 for a lighter drink.

Lemons vary a lot in size, juiciness and sourness, so always taste before serving. Add more water if it is too sharp, a spoon more syrup if it is too tart, or more juice if it tastes flat.

How to make lemonade step by step

Making a simple syrup first dissolves the sugar completely, so the lemonade is smooth rather than gritty.

• Wash the lemons well under running water, especially if you will use the zest or slices.
• Make the syrup: heat the sugar with 250 ml of the water, stirring until fully dissolved. Add a few strips of lemon zest for extra flavour, then let it cool.
• Roll the lemons firmly on the counter, cut them in half and squeeze them. A lemon usually gives about 30 to 45 ml of juice.
• Strain the juice to remove seeds and most of the pulp, or leave some pulp if you like it.
• Combine the juice and cooled syrup in a jug, remove the zest, and add the remaining cold water.
• Taste, adjust and chill for at least 30 minutes. Serve over ice with lemon slices and mint.

How to get more juice from lemons

Room-temperature lemons give more juice than cold ones. Rolling them under your palm before cutting breaks some of the inner membranes, and a few seconds in the microwave can help too. A simple hand reamer or press extracts far more juice than squeezing by hand. Choose lemons that feel heavy for their size and have thin, slightly glossy skins.

Sparkling, pink and flavoured lemonade ideas

For sparkling lemonade, mix the juice and syrup in the jug and top up with chilled sparkling water just before serving, so it keeps its fizz.

Pink lemonade gets its colour from fruit. Blend or crush a handful of raspberries or strawberries, strain the purée and stir it in, or add a splash of cranberry or pomegranate juice.

• Mint lemonade: blend the lemonade with a large handful of fresh mint and ice, a style popular in the Middle East.
• Ginger lemonade: simmer sliced fresh ginger in the syrup.
• Lavender or rosemary lemonade: steep a sprig in the warm syrup, then strain.
• Cucumber lemonade: add thin cucumber slices for a cool, fresh flavour.
• Lime or mixed citrus: swap some lemon juice for lime, orange or grapefruit juice.

How to make lemonade with less sugar

Homemade lemonade can contain as much sugar as a fizzy drink, so it is worth adjusting. Start by cutting the syrup by a third and adding more water and ice. Many people find a lighter version more refreshing. Honey or maple syrup can replace sugar; dissolve them in a little warm water first. Honey should not be given to babies under 12 months.

Non-nutritive sweeteners work in lemonade too, though some leave an aftertaste, so add them gradually. Lemonade is acidic, and frequent sipping of acidic drinks can wear tooth enamel over time. Drinking it with a meal, using a straw and rinsing with water afterwards all reduce the effect.

How to store homemade lemonade

Keep lemonade covered in the fridge and drink it within a few days, as fresh juice loses its brightness quickly. Store it without ice, fruit or herbs, which dilute it or turn bitter, and add those when serving. Syrup can be made ahead and kept chilled in a clean, sealed jar. Lemon juice freezes well in ice cube trays, so you can make a fresh jug whenever you like.

Frequently asked questions

Once you know how to make lemonade, the basic ratio of juice, syrup and water becomes a canvas for endless variations. Squeeze fresh lemons, make a quick syrup, taste as you go and keep it lightly sweet. A jug in the fridge is one of the easiest ways to make a warm afternoon feel special.

How we research: Guides are written from established sources and checked for accuracy. They are general information, not professional advice.