There’s is just something about a mason jar full of lemonade that gets me so excited! I can’t think of anything that shouts SUMMER more than lemonade. I can remember hauling a table and chairs with the neighborhood kids, to the end of the street in the dead of the afternoon heat, to sell our lemonade. I’m pretty sure we charged a quarter a cup. With this lemonade recipe we could have easily charged a dollar. Even back then!
The BEST Lemonade Recipe EVER
I never truly understood the importance of fresh squeezed lemon juice until I became an adult and started using it in my cooking. Those fresh squeezed lemons definitely put this recipe over the top because you get just a little bit of the pulp, which I’m not a fan of in orange juice, but I loved it in this lemonade recipe. This is by far my favorite juicer because you don’t have to have mega strength in your hands because you can simply push down.
One of my favorite things to have in the fridge during the Summer is simple syrup. It adds the perfect amount of sweetness to just about any drink. We used it in our Strawberry Punch for Joe’s Graduation Party a couple of years ago and it was out of this world. The key is to make sure that the sugar is all fully dissolved. In order to know this, you’ll want to smell the sugar being cooked. It’s a sweet smell that is just noticeable without putting your nose down to the pot. We don’t want you to burn your nose!
In order to serve up the perfect glass of lemonade, you need the perfect pitcher. This one is great because it’s 84 oz and you can honestly never have enough lemonade, right?! And of course lemonade is always that much better when it’s served in a mason jar. These are the mason jar cups that you see in the pictures. They are also perfect for smoothies. I like them because they have handles and it’s easier for my girls to hold onto them, which is also why you’ll want to be sure to get the tops for them. It’ll be as if you get to drink a cup full of paradise. Giggle!
- 3 lemons squeezed with pulp
- 8 cups water
- 1 3/4 cup sugar
- 1 cup lemon juice
- Heat 1 cup of water and bring to boil. Add in the 1 and 3/4 cups of sugar to the boiling water to dissolve and create a simple syrup. Continuously mix the sugar until it is completely dissolved. You'll be able to smell the cooked sugar.
- Once the sugar is completely dissolved, cool the simple syrup by covering and chilling in the refrigerator.
- While the simply syrup cools, squeeze three lemons. Remove the seeds, but be sure to leave the pulp. The lemons should give about 1/2 cup of lemon juice. Add in 1 cup of lemon Real lemon juice to have a total of 1 and 1/2 cups of lemon juice.
- Combine the 7 cups of water with the 1 and 1/2 cups of lemon juice.
- Finally, add in the simply syrup. Garnish with lemons.
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