Vegetarian Classic Lemonade
There is something undeniably satisfying about a glass of truly homemade lemonade — bright, tangy, and just sweet enough to make you close your eyes on the first sip. This version starts with a quick simple syrup that dissolves the sugar completely, which means no gritty texture and a perfectly smooth drink every single time. Fresh-squeezed juice is the real star here, and straining it through a fine-mesh sieve keeps things clean and pulp-free so every glass looks as good as it tastes. The ratio of syrup to water is totally adjustable, so you can dial it up for a sweeter crowd-pleaser or keep it tart for the purists at the table. A handful of ice, a few lemon slices, and a sprig of fresh mint turn a simple pitcher into something that feels genuinely special. It comes together with just a handful of pantry staples and no animal-derived ingredients whatsoever, making it an effortless fit for any plant-based spread or backyard gathering.
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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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