Coconut Free Sweet Classic Lemonade
There is something undeniably satisfying about a glass of homemade lemonade — bright, tangy, and just sweet enough to keep you coming back for another sip. This version is built on a proper simple syrup, which dissolves evenly into the drink and gives you that smooth, balanced sweetness you just can't get from stirring in raw sugar. Many store-bought lemonades and drink mixes sneak in coconut sugar, coconut water, or coconut-derived additives, so making it from scratch means you know exactly what's in your glass. Fresh-squeezed juice strained through a fine-mesh sieve keeps things clean and bright, without any bitter pulp getting in the way. The recipe is endlessly adjustable — a splash more water if it's too sharp, a little extra syrup if you want it softer — so it comes out perfectly tuned to your taste every single time. Served over ice with lemon slices and 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 until it reaches room temperature.
- 2
Juice the lemons through a fine-mesh strainer set over a measuring cup until you have 1 cup of strained juice, discarding any seeds and pulp.
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