Eggless Classic Lemonade
Bright, tangy, and endlessly refreshing, this from-scratch lemonade is the kind of drink that makes a hot afternoon feel like a celebration. The secret is the homemade simple syrup — dissolving the sugar in warm water first means every sip is perfectly smooth with no gritty sweetness at the bottom of the glass. Fresh-squeezed juice is the real star here, and straining it through a fine-mesh sieve keeps things clean and pulp-free. Naturally free of eggs and any of the usual allergen concerns that come with packaged beverages, this is as pure and simple as a drink can get. You can easily dial the sweetness up or down to suit your crowd, which makes it a reliable go-to for gatherings of all kinds. Pile the glasses high with ice, tuck in a sprig of fresh mint, and you've got 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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