Recipe: How to Make a Homemade Lemonade

Homemade lemonade is one of the favorite drinks of many households.

Homemade lemonade is not to be missed in the summer, but concentrates and powders should simply be avoided.

Luckily, making good lemonade is as easy as remembering a few numbers: 3-1-1-1.

What do you need to do to prepare a lemonade?

  1. Three cups of cold water,
  2. 1 cup of lemon juice,
  3. 1 cup of sugar
  4. 1 more cup of water to make the sugar syrup.

Preparation of homemade lemon water

Sugar syrup, also called simple syrup, is the key to making the perfect homemade lemonade. As anyone who has tried to sweeten an iced tea knows, sugar does not dissolve well in cold water.

But plain syrup (almost always a mixture of equal parts sugar and water that has been briefly heated to dissolve sugar) blends beautifully with lemonade, iced tea, and cocktails.

When you go to buy lemons for lemonade, buy them big, they feel heavy and squeezable.

I am sure that I am not the only one who has bought lemons that when cut, half of the lemon is peel and they bring very little juice.

So I always buy a couple more lemons. If I calculate that I can make a cup of juice with 6 lemons, I buy eight.

As soon as I take them home, I put them to soak in a solution of white vinegar and water to slow mold growth and prevent rot.

And this is not just for lemons; It is an excellent method to wash all kinds of fruits and vegetables.

Before squeezing, soak the lemons in warm water or bake them in the microwave for 10 seconds.

The heat relaxes the juice bags and makes it easier to extract as much juice from each lemon.


So before cutting them in half, roll the lemons onto the table with the palm of your hand, applying a little pressure. This also serves to make the juice flow.

The lemonade should be somewhat concentrated because the ice in the glass will dilute it a little. For that reason, I never put ice on the jar, but on the glasses.

You can also make ice cubes with this fruit juice and serve the lemonade on them.


To give it a rustic presentation, serve it in different canning jars. Then sit in a rocking chair and enjoy the summer.

If you’re worried the lemonade is going to be too sweet, start with 1/2 to 3/4 cup of the sugar syrup, and try it before adding more.

Preparation time: 30 minutes (10 minutes of activity)

Servings: 6

1 cup of lukewarm water

1 cup of sugar

1 cup freshly squeezed lemon juice (about 6 lemons)

3 cups cold water

1 lemon, cut into thin slices

Fresh mint leaves (optional)

In a small heavy-bottomed saucepan over low heat, stir together warm water and sugar.

Bring it to a slow boil, stirring, until the sugar has dissolved. Increase the heat to medium and bring it to a boil. Cook for 2 minutes, and let it cool down.

When the syrup has cooled, pour it into a 2-liter jug. Pour in the lemon juice and cold water, and stir well. Garnish with lemon slices and fresh mint. Serve with ice.


Process 2 cups of fresh, clean, husked strawberries in a juicer or blender.

If you are going to use the blender, press the pasta into a mesh strainer to remove the large bits of pulp.

Pour the strawberry paste into the lemonade from the recipe above, but reduce the cold water to 2 cups.


From the recipe above, mix lemon juice and plain syrup with 2 cups of cold water.

Add 1 cup of lemon flavor vodka or another variant and 1/3 cup of orange liqueur. Mix well.

Frost the rim of the glasses with sugar and pour the cocktail over crushed ice. Dress the glass with a lemon slice.