Fresh Lemonade

  • Level: Easy
  • Total: 2 hr (including chilling)
  • Active: 25 min
  • Yield: About 6 cups
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1 cup superfine sugar

1 1/2 cups freshly squeezed lemon juice, from 10 to 12 lemons 

Fresh mint leaves, for garnish 

Sliced lemons, for garnish 

Optional flavorings: basil, scraped vanilla beans, freshly grated ginger (see Cook's Note) 


  1. Combine the sugar with 1 cup water in a medium saucepan and bring to a boil. Reduce heat and allow the sugar to dissolve, 3 to 4 minutes. Remove from heat and cool completely.
  2. Combine the lemon juice, sugar syrup, and 4 cups cold water in a large pitcher. Refrigerate until well chilled, at least 1 hour. Serve over crushed ice and garnish with mint leaves and sliced lemons.

Cook’s Note

For a twist on classic lemonade, try infusing the sugar syrup with fresh basil, a scraped vanilla bean or freshly grated ginger root. Add it to the syrup while it cools. Strain out any solids before using.

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