Fresh Lemonade

Mark Boughton/styling: Teresa Blackburn
  • Yield: servings

Making real lemonade with fresh lemon juice, water, and sugar is little more work than stirring up a batch of instant, so go for the original. Its taste can?t be beaten. Juicing lemons is quick and easy with a handy citrus reamer or juicer. Roll lemons on the kitchen counter with the palm of your hand before cutting to release even more juice. If pink is your color, simply add a few drops of red food coloring or grenadine syrup to the lemonade. Mint sprigs make a sophisticated garnish, and crushed mint adds a fragrant, minty flavor. Or, substitute fresh lime juice for some or all of the lemon juice for a more exotic refreshment.


3cups water
1cup freshly squeezed lemon juice (about 5 large lemons)
3/4cup sugar


  1. Combine ingredients. Mix well and serve over ice. Garnish with lemon slices. Double or triple the recipe as needed.


Minted Lemonade – Bruise fresh mint leaves in glass before adding lemonade.

Pink Lemonade – Add two to three drops of red food coloring or 2 tablespoons grenadine syrup.

Limeade – Substitute lime juice for lemon juice and increase sugar to 1 cup.


Recipe by Mindy Merrell