Homemade Southern Lemonade
Bright, fresh-squeezed lemonade balanced with a simple syrup and a few crushed mint leaves for a cooling porch-side sip.
There is a big difference between powdered lemonade and the real thing, and once you taste fresh-squeezed you will never go back. This version keeps things simple with a quick simple syrup so the sugar dissolves perfectly even in ice-cold water.
Ingredients
- 1 cup granulated sugar
- 1 cup water, for syrup
- 1 1/2 cups fresh lemon juice (about 8 to 10 lemons)
- 6 cups cold water
- 8 fresh mint leaves, lightly crushed
- Ice, for serving
- Lemon slices, for garnish
Instructions
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1
Make the simple syrupCombine the sugar and 1 cup water in a small saucepan over medium heat, stirring until the sugar fully dissolves. Remove from the heat and let cool for 10 minutes.
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2
Juice the lemonsWhile the syrup cools, juice enough lemons to yield 1 1/2 cups of fresh juice, straining out any seeds.
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3
Combine everythingIn a large pitcher, stir together the cooled simple syrup, lemon juice, and 6 cups cold water until well combined.
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4
Add mint and chillStir in the crushed mint leaves and refrigerate the lemonade for at least 15 minutes to let the flavors meld.
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5
Serve chilledPour over ice-filled glasses and garnish with lemon slices before serving.
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Roll whole lemons firmly on the counter before juicing to release more juice with less effort.
Refrigerate lemonade in a covered pitcher for up to 5 days; stir before serving as the pulp may settle.
Frequently Asked Questions
Nutrition
Per serving. Values are estimates.
