Homemade Lemonade

All year Gamache’s mouth watered for the homemade Manoir Bellechasse lemonade. It tasted fresh and clean, sweet and tart. It tasted of sunshine and summer.
—A Rule Against Murder

homemade lemonade from Three Pines

Makes 5 to 6 tall glasses lemonade

  • ½ cup (101 g) granulated sugar
  • ½ cup (120 ml) water
  • 6 ripe, juice lemons, or as needed
  • Still water, club soda or sparkling water as needed (about ½ cup/125 ml) per serving

1. Bring the sugar and water to a simmer, stirring, over low heat. Remove from the heat and continue stirring until the sugar has dissolved. Pour the simple syrup into a heatproof jar with a lid (a canning jar works well). Cool to room temperature.

2. Meanwhile, squeeze the lemons; there should be about 1 cup juice. Squeeze 1 or 2 more if you think the juice isn’t tart enough or if you like lemonade with a little kick. When the simple syrup is cool, pour in the lemon juice and refrigerate until well chilled, for at least 4 hours and up to 2 days.

3. To serve: Fill a tall glass with ice. Pour in about ⅓ cup of the lemon juice mix. Top up the glass with about ½ cup still or sparkling water. Serve very cold.

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Discussion on “Homemade Lemonade

  1. Judy Schatz says:

    Mmmm – I love fresh lemonade, but have never (successfully) made my own. I will definitely try this!

  2. Joan says:

    Looking forward to your latest book, “A Great Reckoning”. Loved all your books.
    Thanks for the lemonade recipe. Will buy more lemons tomorrow and try it.
    Wish you were coming to Long Island on your book tour.

  3. This is pretty much the way I make lemonade. Two years ago I moved from Massachusetts to serve a church in Santa Paula, California and the house I bought has both a lemon tree and a Meyer lemon. As my grandson Sebastien says, “Best lemonade ever!”

  4. Magnificent web site. Plenty of helpful info here. I am sending
    it to several buddies ans additionally sharing in delicious.
    And naturally, thanks on your sweat!

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