Citric Acid Free Classic Lemonade
There's something almost magical about a glass of truly fresh lemonade — bright, cold, and made entirely from scratch. This version skips the powdered mixes and bottled concentrates that often sneak in manufactured citric acid as a preservative or flavor booster, relying instead on real lemons squeezed by hand. The simple syrup comes together in just a few minutes on the stovetop, and once it's cooled, everything goes straight into a pitcher with cold water and freshly strained juice. Straining the juice through a fine-mesh sieve keeps things smooth and clean without any added processing. You control the sweetness by adjusting the syrup ratio, so it's easy to dial in exactly the balance you love. Served over ice with a few lemon slices and fresh mint, it looks and tastes like something you'd pay too much for at a café — except you made it yourself, and you know exactly what's in it.
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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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