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“This is a great lemonade recipe from scratch. You can add more or less sugar depending on your taste. You can make a whole pitcher, or you can refrigerate the syrup to make a glass whenever the mood strikes. The number of lemons you need depends on how juicy they are - you need a total of 1 1/2 cups of lemon juice.”
16 cups

Ingredients Nutrition


  1. For the lemon syrup:.
  2. Place the sugar into a food processor equipped with a steel blade.
  3. Using a microplane or a zester, remove the zest from at least one lemon being very careful to avoid any white pith. Measure out I tablespoon of zest. How many lemons are needed to reach one tablespoon depends on the size and variety of lemons you are using.
  4. Add zest to the sugar in the food processor and process for 10 seconds.
  5. Starting with the lemons you zested, squeeze them to get 1 1/2 cups of strained juice. Set juice aside.
  6. In a medium saucepan, bring 1 1/2 cups water to a boil. Turn off the heat. Add the sugar mixture and stir until the sugar is dissolved. Add the strained lemon juice and stir.
  7. Transfer mixture to a jar or container with a tight fitting lid and refrigerate until cold.
  8. To make single servings: Pour 1/4 cup of the lemon syrup into a tall glass. Add ice cubes and 3/4 cup cold water or seltzer water. Stir and enjoy.
  9. To make a whole pitcher: Pour entire jar of syrup into large pitcher. Add 12 cups cold water or seltzer. Stir. Add ice cubes. Serve in tall glasses over ice.

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