Capsaicin Free Classic Lemonade
Bright, tangy, and endlessly refreshing, this from-scratch lemonade is the kind of drink that makes any afternoon feel like a celebration. For anyone avoiding capsaicin, lemonade is one of those rare crowd-pleasers that's naturally a perfect fit — no sneaky heat, no spice blends, just pure citrus simplicity. The homemade simple syrup is the real secret here, dissolving the sugar completely so every sip is silky-smooth rather than grainy. Fresh-squeezed juice strained through a fine-mesh strainer keeps things clean and bright, without any bitter pulp getting in the way. You can easily dial the sweetness up or down to suit your taste, which makes this recipe feel genuinely personal rather than one-size-fits-all. Poured over ice and finished with a lemon slice or a sprig of fresh mint, it 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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