Skip to main content

Quick and Easy Homemade Lemonade

Stephanie Bradberry is an educator herbalist, naturopath, and energy healer. She loves being a freelance writer and whipping up recipes.



I love lemons. There is no doubt about that. But my reasoning is probably different than most people. I love lemons because of their alkalizing properties. While lemon is acidic, when it is digested, it leaves an alkaline ash. So whenever I have a new client, the first thing I tell them to change about their liquid intake is adding lemon or another type of citrus.

A great way to save money on drinks is to make them yourself. Of course, there are many benefits to doing so:

  • Control the amount and type of sugar
  • Customize flavor
  • Avoid additives
  • Eliminate processing
  • No artificial coloring
  • No artificial flavors
  • No preservatives
  • Very cost-effective
  • Easy to make

I started making more and more homemade lemonade after an acupuncturist told me I needed to cut out my favorite fruit drink. The only other thing I drank besides my fruit juice was caffeine-free tea every now and then, no coffee or soda. And I thought drinking fruit juices was a good decision. I was very wrong. Even though I was drinking a Cranberry Strawberry blend from OceanSpray and cutting it with water every time I drank, apparently it was not a good choice. The acupuncturist made it clear: everyone should only drink natural spring water or water with lemon. Herbal and similar teas were fine too.

So, I started making a drink that I usually reserved for summertime, homemade lemonade. This is my compromise and deviation from drinking straight water all the time. I used to make this with white sugar until I decided I wanted a better option. I soon moved to using honey. But honey is still a simple sugar. Originally when I wrote this article, I switched to using Stevia and was pleased with the taste. But now I am mostly back to honey or fresh organic stevia from the farm.

Making Lemonade by the Glass


  • Half a lemon
  • Stevia (or sweetener of choice) to taste
  • Water
Scroll to Continue

Read More From Delishably


  1. Cut the lemon in half.
  2. Remove seeds.
  3. Cut a small slit in side of lemon for juice to run down more controlled when squeezed.
  4. Squeeze out juice of lemon right into the glass with the slit side down.
  5. Add 1 teaspoon of Stevia (or sweetener of choice) to glass.
  6. Add water to desired level.
  7. Stir and enjoy.
Ingredients for lemonade

Ingredients for lemonade

Making Lemonade by the Container


  • 3 lemons for 64 oz. container
  • Stevia (or sweetener of choice) to taste
  • Water


  1. Cut all the lemon in half.
  2. Remove seeds.
  3. Use a lemon reamer, juicer, or fork to collect juice in a measuring cup (this makes for easier transfer).
  4. Pour the juice into the container. The spout of the measuring cup makes this easy.
  5. Add 1–2 tablespoons of Stevia (or sweetener of choice).
  6. Add water to container.
  7. Shake to combine if your container has a lid or stir if it does not.


  • If you use honey, I suggest you use some heated water to help dissolve the honey before adding all the water, or else it will be really hard to get it to mix. Only use slightly heated water, as temperatures too high can make your honey turn toxic.
  • Stevia is a lot sweeter than regular sugar, up to 300 times sweeter. So a little goes a long way. Start with a little and adjust as needed.
  • If you use regular sugar, I suggest using a funnel, like a funneled measuring cup, to help get the sugar in the container with no mess.

© 2011 Stephanie Bradberry

Related Articles