Almond Free Classic Lemonade
There is something undeniably satisfying about a glass of truly homemade lemonade — bright, tangy, and perfectly sweet in a way that no bottle from the store ever quite manages. This version starts with a quick simple syrup that dissolves completely into the drink, giving you that smooth, even sweetness from the very first sip to the last. Fresh-squeezed lemon juice is the real star here, and straining it through a fine-mesh sieve keeps everything silky and clean without any bitter pulp getting in the way. The whole thing comes together in a single pitcher, making it just as easy to whip up for a quiet afternoon as it is to scale up for a backyard crowd. For anyone navigating nut allergies, this recipe is as straightforward as it gets — just sugar, water, and lemons, with zero hidden ingredients to second-guess. A handful of ice, a few lemon slices, and a sprig of fresh mint turn it into something that looks as good as it tastes.
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Learn more →Ingredients
4 servings
For the simple syrup
- 1 cup granulated sugar
- 1 cup water
For the lemonade
- 1 cup fresh lemon juice (from about 6–8 lemons)
- 3 cups cold water
For serving
- ice, for serving
- lemon slices, for serving (optional)
- fresh mint sprigs, for serving (optional)
Instructions
- 1
Combine the sugar and 1 cup water in a small saucepan over medium heat, stirring until the sugar is fully dissolved, about 3–4 minutes. Remove from heat and let the syrup cool for 15 minutes.
- 2
While the syrup cools, juice the lemons and strain the juice through a fine-mesh strainer into a pitcher to remove seeds and pulp.
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