Desserts
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.
-
3
Combine everythingIn a large pitcher, stir together the cooled simple syrup, lemon juice, and 6 cups cold water until well combined.
-
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.
Okra & Oak Tip
Roll whole lemons firmly on the counter before juicing to release more juice with less effort.
Storage
Refrigerate lemonade in a covered pitcher for up to 5 days; stir before serving as the pulp may settle.
Frequently Asked Questions
Yes, start with less simple syrup and add more to taste, since lemon tartness can vary depending on the fruit.
Yes, replace half the cold water with chilled sparkling water for a fizzy variation, adding it just before serving.
Nutrition
Per serving. Values are estimates.
110
Calories
0g
Protein
29g
Carbs
0g
Fat
