Lemonade

By Lidey Heuck

Updated April 13, 2025

  • Mark Weinberg for The New York Times. Food Stylist: Barrett Washburne.
Media 1 of 1
Total Time
20 minutes, plus cooling and chilling
Prep Time
5 minutes
Cook Time
15 minutes, plus cooling and chilling
Rating
5(486)
Comments
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A cold glass of lemonade on a hot summer day is one of life’s great simple pleasures, and it certainly doesn’t get any simpler than this basic recipe. Made with only three ingredients — water, freshly squeezed lemon juice and sugar — it comes together quickly and multiplies well, for big groups and lemonade stands alike. This lemonade packs a tart-sweet punch to account for some dilution as the drink sits on ice, but to avoid watery lemonade, add ice to individual glasses rather than the pitcher. Enjoy as is, or mix it with brewed iced tea for a classic Arnold Palmer.

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Ingredients

Yield:About 6 cups (about 8 servings) 

  • ⅔ cup/133 grams granulated sugar

  • 8 lemons (see Tip) plus 1 lemon, thinly sliced for garnish

  • Ice, for serving 

Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

25 grams carbs; 92 calories; 3 grams fiber; 3 milligrams sodium; 1 gram protein; 19 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Make the simple syrup: Combine ⅔ cup water and the sugar in a small saucepan. Bring to a simmer, stirring occasionally. Remove from the heat, and stir to dissolve any remaining sugar granules. Cool completely (about 30 minutes).

  2. Step 2

    While the simple syrup cools, squeeze enough lemon juice to reach 1 cup. (You may need as few as 6 lemons or as many as 8.) Strain the lemon juice, discarding the solids.

  3. Step 3

    In a large pitcher, combine 4 cups water with the lemon juice and the cooled simple syrup. Stir in the lemon slices. Refrigerate until cold, or serve immediately over lots of ice.

Tip

  • Look for lemons that give slightly when squeezed and feel heavy for their size. To extract as much juice as possible, store the lemons at room temperature, and roll them on a countertop (or other flat surface), pressing firmly, just before juicing. 

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Ratings

5 out of 5
486 user ratings
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Comments

Hephaestis

Add a small pinch of salt to the syrup mix. A small pinch won’t make the syrup taste salty. It will enhance the flavor the same way it does in any other food.

Wendy

I add lemon zest to steep with the simple syrup and then strain it out. Adds great flavor.

Matt.

Another trick if your lemons are not quite ripe or they are just those nice yellow ones but really hard ones you buy at the supermarket, you pop them in the microwave for a minute and the they juice up really well. *If you have the glorious Meyer lemon then forget the microwave and just squeeze. I fat Meyer will give you nearly a cup of juice. https://www.thespruceeats.com/all-about-meyer-lemons-2216552

Megan

How far ahead of time can I make this?

Patsy Hatchett

Made the lemonade by the recipe. It is a refreshing drink. Just sweet enough. It was a great way to use extra lemons (which I always tend to have) In this world of instant everything, it does take some time, but worth it. The best way to squeeze the lemons is to let your husband do it.

Quinn

Sooooooo goooooood

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