Need some inspiration for your lemonade recipe? Here is a list of top lemonade recipes in a variety of flavors!

Paula Deen's Old Fashion Lemonade

Total Time: 10 min

Prep: 10 min

Yield: 6 to 8 servings

Level: Easy


2 cups sugar

1 cup hot water

2 cups fresh lemon juice

1 gallon cold water

1 lemon, sliced

Mint sprigs, for garnish


In a 1 gallon container, place sugar and hot water, and stir until sugar dissolves. Add lemon juice and cold water to render 1 gallon. Stir until well mixed. Pour lemonade over glasses of ice, squeeze slice of lemon on top of each, and garnish with a sprig of mint.

Pink Lemonade


1 cup granulated sugar

2 1/2 cups fresh lemon juice, plus 4 lemons, thinly sliced crosswise, for garnish

1 1/2 cups superfine sugar

2 cups cranberry juice


Bring granulated sugar and 1 cup water to a boil in a medium pan over high heat. Stir until sugar is dissolved. Refrigerate until chilled, about 1 hour.

Add lemon juice, superfine sugar, cranberry juice, and 1 1/2 quarts water to a serving container. Stir until sugar is dissolved. Refrigerate until ready to serve, up to 1 day.

To serve, add ice cubes to fill and garnish with lemon slices.



Zest of 1 lemon, in wide strips

2 cups sugar

2 cups chopped hulled strawberries

2 cups fresh lemon juice (from about 10 large lemons)

1/4 teaspoon salt


Make the lemon syrup: Bring the lemon zest, 1 1/2 cups sugar and 1 1/2 cups water to a boil in a medium saucepan, stirring, until the sugar dissolves; let cool to room temperature.

Meanwhile, make the strawberry syrup: Toss the strawberries and the remaining 1/2 cup sugar in a bowl and let sit at room temperature until the sugar dissolves, about 45 minutes. Strain the strawberry mixture; reserve the strawberry syrup and berries separately.

Make the lemonade: Combine the lemon juice, lemon syrup, salt and 2 cups cold water in a pitcher. For each drink, put about 1 tablespoon of the strawberry syrup in a tall glass. Fill with ice, then top with the lemonade and some of the reserved strawberries.



4 cups fresh lemon juice

3 cups sugar

1 bag frozen raspberries

Ice cubes, for serving


Squeeze the lemons and pour the juice into a pitcher. Mix together the sugar with 3 cups water and stir to dissolve to make a syrup. Add the syrup to the lemon juice and top it up with 8 cups water. Taste to make sure it’s sweet enough for you, and then add the raspberries. Mix the lemonade together and let chill in the fridge. (Keep in mind that the raspberries are tart, so be sure to sweeten enough!)



2 cups lemon juice

1-1/2 cups fresh raspberries

1-1/2 cups fresh blueberries

1 to 1-1/4 cups sugar

3 cups cold water


In batches, place lemon juice, raspberries, blueberries and sugar in a blender; cover and process until blended. Strain and discard seeds.

Transfer to a 2-1/2-qt. freezer container; stir in water. Freeze for 8 hours or overnight.

Just before serving, remove from freezer and let stand 45 minutes or until slushy. Yield: 8 servings.

Sunny Orange Lemonade Recipe


4-1/4 cups water, divided

1 cup sugar

3/4 cup lemon juice (about 4 lemons)

3/4 cup orange juice (about 3 oranges)

2 teaspoons grated lemon peel

1 teaspoon grated orange peel

Ice cubes

Lemon slices, optional


In a small saucepan, bring 1-1/4 cups water and sugar to a boil. Reduce heat. Simmer for 10 minutes; cool.

Transfer to a pitcher; add lemon and orange juices and peels. Cover and refrigerate for at least 1 hour.

Stir in the remaining water. Serve over ice. Garnish with lemon if desired. Yield: 6-8 servings.


Hope to see some of these great recipes on April 11 at #LDDC2015


Lauren is the Community Partnerships Director of Lemonade Day DC.  She loves rasberry lemonade best, and can’t wait to taste test the best stands in our upcoming competitions!  For more information, visit

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