NotesFor other fruit flavors, such as strawberry, raspberry, pineapple, and watermelon, combine 1 cup strained pulp, 1 cup simple syrup, and 3 cups cold water. Freeze in the ice-cube tray. Use as ice cubes for the lemonade.



Total Timehalf-day

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionFamily Get-together, game day

Recipe Coursebeverage

Five Ingredients or LessYes

Meallunch, tea

Taste and Texturefruity, sweet, tart

Type of Dishfruit drink


  • 4 cups water
  • 2 cups sugar
  • 3 cups fresh lemon juice (about 12 large lemons), strained
  • 3 cups club soda or ice water
  • Mint sprigs, for serving


  1. Prepare the simple syrup: Place the water and sugar in a medium saucepan and bring ro a boil over high heat, stirring with a wooden spoon until the sugar dissolves. Boil without stirring for 5 minutes. Cool to room temperature. Cover and refrigerate. (Refrigerated, the syrup will keep for 3 to 4 weeks.)

  2. In a large pitcher, combine 1½ cups of the lemon juice with 1 cup simple syrup and 3 cups cold water. Mix and pour into ice-cube trays and freeze.

  3. When ready to serve, combine the remaining 1½ cups lemon juice, 1 cup simple syrup and 3 cups soda water in a pitcher and mix. Pour over tall glasses filled with the lemonade ice cubes. Add a mint sprig to each and serve.


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