This homemade Lemonade recipe is so easy to make and perfect for summer! Also includes instructions for blueberry lemonade and strawberry lemonade, plus other variations and uses.
Use a vegetable peeler to peel the lemon zest into strips. Set lemons aside.
Lemon simple syrup: In a medium pan over medium-high heat, bring 1 cup water, 1 cup sugar and lemon zest strips to a boil (*To make strawberry or blueberry lemonade, add berries here as well).
Reduce heat to medium and simmer until sugar is dissolved and liquid is syrupy, about 5-8 minutes. (If berries were added, mash gently before straining to release the juices) Strain and refrigerate syrup until needed.
Juice lemons and add 1 cup lemon juice to a large pitcher (reserve any extra so you can adjust the flavor to your tastes).
Add 1 cup ice cubes, remaining 3 cups water, and lemon simple syrup. Stir to combine and garnish with fresh lemon slices if desired. Refrigerate until chilled.
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Notes
*I use 3 very large lemons and it is flavorful but mild. If you like extra zip, use 4 large or 5 small lemons, including all the zest and juice. You can also make it as is, and add extra fresh lemon slices to serve if you want a little more tang.