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. Candace Sbeglia says:

    I love homemade lemonade in the summer also….this I will try.

  2. Stephanie Faulkner says:

    You had me at lemon!

  3. Jean Halloran says:

    Love fresh lemonade and this recipe sounds amazing. Will definitely try…. Thank you for sharing.

  4. Simple syrup can also just be added to the lemon juice and water. That way you can have it as sweet or tart as you want. Love adding fresh raspberries on top of the lemonade. My dream is to visit Manoir Hovey and live like the Gamaches did, even for just a weekend.

  5. Thank’s for this recipe. Il will try it with less sugar and I will add some oranges in it!

  6. Linda Badcock says:

    My grandmother used to make a lemonade concentrate which had in it lemon juice, concentrated orange juice, citric acid, sugar, and possibly more. She kept it in the refrigerator and we mixed it by the glass or by the pitcher as needed. I think we used 1/3 concentrate and 2/3 water.

  7. Judy Christensen says:

    The best Lemonade is made from Meyer lemons add fresh mint leaves too, if you have them.
    Thank you for making me look forward to the treats of summer.

  8. Elina Mavromatis says:

    I grew up with a sprig of mint being added to the lemonade.

  9. Sharon Bishop says:

    This recipe makes me wish I had a lemon in the house. I used the one I had to make lemon squares but the sun is shining gloriously today on my pink dogwood trees and my bursting rhododendrons so a glass of lemon on the back deck would be great before dinner.

  10. anne says:

    You had me at Gamache!

  11. Annette Lynge says:

    This is a recipe to enjoy in the summer, which we now have in Denmark

  12. Jan Kirkham says:

    Love using a simple syrup in lemonade or tea. Bruised fresh rosemary stems added in place of mint–yummy!

  13. Charlotte says:

    help, what is “still water”? thank you

    • Paul Hochman says:

      Water that has been distilled has been filtered and purified to remove impurities.

    • Phoebe says:

      “Still” water is water that is not fizzy. It can be filtered or not, but just not carbonated. Someone else defined “distilled” water which you wouldn’t use in lemonade anyway.

  14. Jane says:

    I think I shall make up the Lemonade to have when the new book comes out! Will have a double treat that way. Thank you for sharing these recipes with your fans. So glad Michael had a good birthday. Another memory to treasure.

  15. Julie says:

    Love this – it’s basically my recipe anyway. I use Meyer Lemons when they are in season (too short a season!), and I love the idea of adding maybe some orange and/or rosemary. Now I need to experiment! The description from the book at the head of the post is perfect!

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