Barley Free Classic Lemonade
Bright, tangy, and endlessly refreshing, this homemade lemonade is the kind of drink that makes any afternoon feel like a celebration. It starts with a quick stovetop simple syrup that dissolves the sugar completely, so every sip is perfectly smooth with no gritty sweetness at the bottom of the glass. Fresh-squeezed lemon juice is the real star here — straining it through a fine-mesh sieve keeps things clean and bright without any bitter pulp getting in the way. The beauty of making it yourself is total control: add a splash more water if you like it lighter, or lean into the syrup for something more indulgent. For anyone navigating grain sensitivities, this recipe is naturally worry-free — just sugar, water, and lemons with zero hidden additives to second-guess. Poured over ice with a few mint sprigs and lemon slices, it looks as good as it tastes and comes together with almost no effort at all.
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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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