The Best Homemade Lemonade Recipe
If you’re like me and love a refreshing glass of lemonade on a hot day, this homemade lemonade recipe is just what you need. The best lemonade recipe starts with homegrown organic lemons. Here in Arizona, our lemon trees have a long harvesting window—the lemons start ripening in November and stay fresh on the tree until April. Since the best place to store citrus is on the tree, we harvest as needed.
I got this recipe from my sister-in-law Julie (I’ve texted her more times than I can count asking for it!), so I’m adding it here on the blog for easy access. You can try it too, thanks, Julie!
When the lemons begin to soften, it’s a clear sign that it’s time to harvest them. We squeeze the lemons assembly-line style and freeze the lemon juice in pint jars. One jar makes one batch of lemonade, so it’s easy to thaw and use the juice when the mood strikes.
If you’re interested in expanding your citrus garden, check out my posts on how to grow citrus and how to grow citrus in containers.
Citrus Season in Arizona
When lemon season ends (and trust me, lemon trees are prolific!), you’ll often have more fruit than you can use immediately. That’s why I freeze any extra lemon juice in pint jars at the end of the season. With this simple trick, you’re always ready to mix up a cool, refreshing pitcher of homemade lemonade when the fresh lemons are gone and the heat kicks in.
Freezing the Extra Juice
Here’s how I do it:
Harvest and Squeeze:
Anytime during the harvest window, rinse of the lemons, cut them in half, and then use a juicer to extract as much juice as possible. For tips on getting the most juice from your citrus, check out my guide on how to juice oranges (and lemons!).
Pour Into Jars:
We love lots of pulp, but if you prefer a smoother texture, strain the juice to remove any seeds or extra pulp. Pour the juice into clean pint jars, leaving a little space at the top to allow for expansion when it freezes. These are the jars I use. Here are the leak-proof lids I use.
Freeze:
Pop the jars into your freezer. When you’re ready to make lemonade during the summer, remove a jar and let it thaw overnight in the fridge or on the counter for a few hours. Freezing in pint jars makes it easy—one jar equals one gallon of lemonade.
Enjoy fresh-squeezed flavor all year
This recipe is a family favorite at potlucks and barbecues all year long. I hope you enjoy it as much as we do. Serve chips and my canned garden salsa with homemade lemonade for the perfect summer snack. For more insights on selecting and enjoying citrus, you might also be interested in learning about different citrus varieties.
Cheers to fresh, homemade (and homegrown) lemonade and the simple pleasures of summer!
The Best Homemade Lemonade
Ingredients
Equipment
Method
- Anytime during the harvest window, rinse of the lemons, cut them in half, and use a juicer to extract as much juice as possible.
- If you prefer less pulp you can strain the juice. Pour into clean pint size jars, leaving a little space at the top of the jar to allow for the juice to expand when it freezes.
- Pop the jars into your freezer. When you’re ready to make lemonade during the summer, remove a jar and let it thaw overnight in the fridge or on the counter for a few hours. Freezing in pint jars makes it easy—one jar equals one gallon of lemonade.
- Dissolve the Sugar: In a gallon pitcher, add your sugar and pour in a little warm water. Stir well until the sugar is completely dissolved.
- Add the Lemon Juice: Pour in 2 cups of lemon juice.
- Fill with Water: Add enough cold water to fill the pitcher. Stir well to blend all the flavors.
- Serve: Pour your homemade lemonade over ice and enjoy the refreshing flavor.
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