Macadamia Free Sweet Classic Lemonade
Few drinks hit the way a perfectly balanced glass of lemonade does on a warm day, and this from-scratch version delivers that bright, refreshing tartness every single time. The secret is the homemade simple syrup — dissolving sugar in warm water first means every sip is silky-smooth with no gritty sweetness at the bottom of the glass. Fresh-squeezed lemon juice strained through a fine-mesh strainer keeps things clean and vibrant, miles ahead of anything from a powder or concentrate. Because this recipe is built entirely from sugar, water, and lemons, you never have to second-guess a label or worry about what else might have snuck into the mix. The final step of tasting and adjusting is a small but brilliant touch — it lets you dial in the balance to your exact preference, whether you like it puckery or a little more mellow. A handful of ice, a few lemon slices, and a sprig of fresh mint turn this into 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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