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Classic homemade lemonade

Name: Classic homemade lemonade
Prep time: 25 min
Total time: 25 min
Yield: Serves 6-8
Ingredients: 6 unwaxed lemons, plus extra slices to serve; 120g golden caster sugar; Ice to serve; Soda water or sparkling water to taste

By: Emily Gussin
Food producer and sustainability lead, delicious.

Published: 1 Jul 24
Updated: 9 Jul 24

Bright, refreshing homemade lemonade is the ultimate thirst quencher and completely different to most of the stuff in the shops. It also means you can tailor the sweetness and tang to your personal taste.

Good lemonade is all about balance. Tartness, sweetness and effervescence are a potent combo when done right – and if you make a syrup that can be topped up with fizzy water, you have total control over carbonation and strength. You can amp up the sweetness with extra honey or sugar, or add a squeeze of lemon for tang. The syrup will happily sit in your fridge, so it’s on hand for an instant lemonade fix whenever you want.

Discover more of our favourite non-alcoholic drinks, from green juice to watermelon and strawberry refreshers – and read our full guide to making lemonade at home, with two new twists on the classic.

Easy
July 2024

Test kitchen approved

Serves 6-8
Hands-on time 25 min, plus cooling

Nutrition: Per serving (for 8)

Calories: 65kcals
Fat: 0g
Protein: 0g
Carbohydrates: 15g (15g sugars)
Fibre: 0g
Salt: Trace

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Before you start

You can make the lemon syrup and keep it chilled for up to 1 week, ready to stir into soda water whenever you need a refreshing drink.

Before you start

You can make the lemon syrup and keep it chilled for up to 1 week, ready to stir into soda water whenever you need a refreshing drink.

Ingredients

6 unwaxed lemons, plus extra slices to serve
120g golden caster sugar
Ice to serve
Soda water or sparkling water to taste

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Method

Use a vegetable peeler to peel wide strips of zest from the lemons into a pan, trying to avoid the bitter white pith underneath. Add the sugar and 400ml cold water.
Put the pan over a low-medium heat and slowly bring to the boil, stirring now and then to dissolve the sugar. Meanwhile, juice the zested lemons. Once the sugar syrup comes to the boil, remove it from the heat and stir in the lemon juice. Leave the lemon syrup to cool completely.
Strain through a fine sieve into a jug or bottle and chill until needed. When ready to serve, use it like squash – pour a splash into a glass or a larger amount into a jug, add plenty of ice, then top up with fizzy water until you’re happy with the taste. If you like it extra tangy, you can add more lemon slices or a squeeze of juice before drinking.