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Lemonade, Pink Lemonade, Limeade


This recipe makes strong lemonade or limeade that can tolerate dilution by an afternoon's worth of added ice.

  • Yield: Makes 10 cups

Source: Martha Stewart Living, June 2000


  • 3 cups lemon or lime juice, about 20 lemons or 25 limes freshly squeezed
  • 2 cups superfine sugar
  • 4 cups cold water
  • 4 cups ice
  • 2 lemons or limes, thinly sliced for garnish
  • 1/2 cup cranberry juice, optional for pink lemonade


  1. Into a large serving container, strain the citrus juice, mix it with sugar, and stir until the sugar is dissolved. Add 4 cups cold water and cranberry juice, if using, and stir again until well combined. Add ice to fill and a few lemon or lime slices.

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