The Pantry: Homemade Lemonade

There are few things in this life of southern heat and high humidity better than an ice cold glass of lemonade.  I’m not talking about the powdered stuff than comes in a plastic container, either.  I am talking about the real thing– water, sugar, and real honest-to-goodness, fresh-squeezed lemon juice.

I took my inspiration from this recipe here from  someone named “Jo” on All Recipes. Hers is entitled “Best Lemonade Ever,” and with over 800 5-star reviews, I knew I couldn’t go wrong.  I wasn’t able to snap any photos of the finished product– company came right as I finished it, so there wasn’t time.  Let me assure you, though–the pitcher was drained dry almost instantly.  Next time, I’ll make three batches.  And I’ll take more pictures after the fact!

Homemade Lemonade


1 3/4 cups sugar

8 cups water, divided

1 1/2 cups lemon juice (lemons needed depend on size–I used 1  bag of small lemons)

ice cubes

1 lemon, washed & thinly sliced into rounds


1.  Make a simple syrup* with the sugar and 1 cup of water.  Let the syrup cool.  (The original recipe called for cooling the syrup & then putting it in the fridge until cold.  I didn’t have that kind of time, so I just allowed mine to come to room temperature.)

2.  Pour the lemon juice, cooled syrup, and remaining cups of water into a 3 quart pitcher.  Stir.

3.  Pour in desired amount of ice.  Garnish by dropping in round lemon slices.

Makes approximately 2-1/2 quarts which lasted approximately 3 minutes!

It also helps to have a great sous chef in the kitchen:

*Making a simple syrup is super easy.  You combine the sugar & water.  Heat it up just until boiling.  Remove from heat to let it come to room temperature.  Pour it into a squirt bottle, and pop it in the refrigerator.  It comes in handy for drinks and desserts, and it keeps forever.


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