How to Make Lemonade So It's The BEST Homemade Lemonade EVER!

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Learning how to make lemonade from scratch is easy and the best homemade recipes make it easier still. Check out my lemonade making tips and choose from two types of recipes.

Have your kids help with either one and whether it's for their lemonade stand or the family picnic it's sure to be a big hit! These are the two lemonade recipes we use most often at our house.

Adding lime, or orange juice gives your lemonade a great flavor twist. You can also add a splash of cranberry juice to make Pink Lemon Twist. This recipe is super easy and great for teaching your kids how to make lemonade for the family or a lemonade stand.

Since boiling water is involved, this may not be the best recipe for the kids to try on their own, but they can certainly help create this old fashioned lemony concoction that I think is the best recipe for homemade lemonade you'll find.

Before You Pick a Yummy Lemonade Recipe, There are Some Things You'll Want to Know

• Fresh lemons are always best. If you live in a region where lemons grow your most frugal option, and the most fun, is to pick them yourself. --I'm totally jealous of all of you with lemon trees in your yards.



• If you have to shop for them, find lemons that are firm and glossy yellow. Ripe lemons feel heavier than they look. Also avoid lemons that are large. Those just have a thick skin, not more juice.


• Soak your lemons in a bowl of hot tap water before juicing them. A warm lemon gets plump and lets you squeeze more juice out. 30 seconds in the microwave does the same thing.


• If you don't want to nuke them, or wait for the warm water to work, just roll them firmly against your countertop with the palm of your hand. This softens them and also makes them easier to juice.


Lemons will keep for about 6 weeks if you put them in the fridge, but just two weeks at room temperature, give or take the weather. Lemon juice is a great addition to recipes, or even just sprinkled over seafood, salads and certain meats. I use it all the time


to flavor the water I drink. Fresh is best so freeze it in ice cube trays or in ziplock baggies to keep it on hand for whenever you want to add a little zip to your meals.


• Slice up the lemon peels and let them dry. Wrap them in a tulle circle with a ribbon for a great smelling sachet. Or warm them in some water over the stove to freshen the house.


• Grating the yellow off the peelings will get you a nice little stash of lemon zest. Mix in a little sugar and store in an airtight baggie and use to enhance your recipes, expecially baked goods.

For years I used the back of a spoon to squeeze the juice out of my lemons, and this does work well in a pinch, but reamers and squeezers are much easier on your hands, and they get a lot more juice out.