Eggless Sweet Classic Lemonade
There is something undeniably refreshing about a glass of real lemonade made from scratch, and this classic version delivers that bright, tangy sweetness in every sip. The secret is the homemade simple syrup — dissolving the sugar into water first means it blends seamlessly into the drink with no gritty texture and no guessing about sweetness levels. Fresh-squeezed lemon juice strained through a fine-mesh sieve keeps things clean and smooth, so you get pure citrus flavor without any bitterness from seeds or pulp. The whole thing comes together in a pitcher with cold water, and you can tweak the balance to taste before serving, which makes it genuinely foolproof. Naturally free of eggs in every sense — no hidden binders, no emulsifiers, just sugar, lemons, and water — this is as clean and straightforward as a recipe gets. Pile the glasses high with ice, tuck in a few lemon slices and a sprig of fresh mint, and you have 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 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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