Southern Lemonade
Add Preferred SourceWhen the weather is hot, nothing beats a cold glass of homemade lemonade. With just three simple ingredients—lemons, sugar, and water—you can whip up a refreshing drink that’s perfect for summer days, backyard barbecues, or anytime you need a citrusy pick-me-up.
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This lemonade strikes the perfect balance between tart and sweet, thanks to a homemade simple syrup that blends seamlessly with fresh-squeezed lemon juice. It’s smooth, crisp, and so much better than anything pre-made. Plus, you can easily customize it with herbs, fruit, or even sparkling water for a unique twist.
Ingredients
- White granulated sugar
- Water
- Lemons – Plus 1 extra garnish thinly sliced for a garnish.
- Ice cubes – For serving.
How To Make Southern Lemonade
Scroll down for the full recipe card with exact measurements and printable instructions.
Combine ⅔ cup of water and the sugar in a small saucepan and heat over medium heat, stirring occasionally, until the sugar completely dissolves. Making a simple syrup ensures the lemonade is smooth with no gritty texture.
Remove the saucepan from the heat and stir once more to make sure there are no remaining sugar crystals. Transfer the syrup to the refrigerator and let it cool for about 30 minutes.
While the syrup cools, squeeze the lemons until you have 1 cup of fresh lemon juice. Freshly squeezed juice gives the lemonade its bright, classic flavor.
Pour the lemon juice through a fine mesh sieve to remove any seeds and excess pulp for a smoother drink. Add the cold water, strained lemon juice, and cooled simple syrup to a large pitcher and stir well to combine. Add lemon slices for extra flavor and a fresh look.
Serve the lemonade over ice right away, or refrigerate for at least 4 hours to let the flavors meld and deepen.
Chef Jenn’s Tips
- Choose lemons that feel heavy and have a slight give when squeezed—they’ll have the most juice.
- Store lemons at room temperature, and roll them on the counter while pressing down to release more juice.
- For extra juiciness, microwave halved lemons for 10–15 seconds before squeezing.
Serving Suggestions
Homemade lemonade is a refreshing addition to any meal. Pair it with grilled dishes, sandwiches, salads, or barbecue favorites for a perfect summer drink.
Storage
Keep leftover lemonade in a covered pitcher in the fridge for up to 5 days. Stir before serving, as natural separation may occur. You can also freeze it into ice cubes or popsicles for a cool treat!
Southern Lemonade
Ingredients
- ⅔ cup white granulated sugar
- 4 ⅔ cups water
- 8 lemons plus 1 extra garnish thinly sliced for a garnish
- ice cubes for serving
Instructions
- Combine ⅔ cup water and sugar. Heat over medium, stirring occasionally, until the sugar completely dissolves.
- Remove from heat and stir again to ensure there are no sugar crystals. Let it cool in the fridge for about 30 minutes.
- Squeeze the lemons until you have 1 cup of fresh lemon juice.
- Pour the juice through a fine mesh sieve to remove any seeds and excess pulp.
- Combine 4 cups of cold water, the strained lemon juice, and the cooled simple syrup. Stir well.
- Drop in lemon slices for extra flavor.
- Serve over ice right away, or refrigerate for at least 4 hours for a deeper citrus taste.
Notes
Chef Jenn’s Tips
- Choose lemons that feel heavy and have a slight give when squeezed—they’ll have the most juice.
- Store lemons at room temperature, and roll them on the counter while pressing down to release more juice.
- For extra juiciness, microwave halved lemons for 10–15 seconds before squeezing.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
