Quick Homemade Lemonade

As the temperatures rise you really can’t beat a jug of cold, homemade lemonade in the garden.  As children one of our greatest treats on hot summer days was to be allowed to sit on the swing seat with its shady canopy, and drink this cold lemonade.  Nowadays I always picture southern belles (???) in elegant long white summer dresses on a veranda offering their guests a glass of this from a jug that is frosted cold and has slices of lemon and ice cubes in it.   I can almost hear the ice chinking as it is being poured.   Delicious.  Refreshing.

This recipe is the lemonade my Mother taught me to make.  We used to call it “Kenwood Lemonade” as I think the recipe originally came from the recipe book that arrived with her new mixer back in the sixties.    Her pride and joy!   It came with a blender goblet that attached to the top of her Kenwood  and this is what we used to make the lemonade.  No more zesting and juicing countless lemons and boiling water and leaving overnight – this recipe is quick and easy as you just put everything into a blender/food processor as well as much more economic on its use of lemons.  A bit more like a citron pressé and all the better for it!


To make this cold sooner make it using a mix of ice cubes and water and so lose the need for chilling in the fridge.

When you get used to this all-in-one technique you can change it up in so many ways.  Add a knob of fresh ginger for a spicier kick, maybe some lime juice at the end for a stronger citrus punch. Add some raspberries for a pink version, some vodka for an alcoholic hit,  or just have it as it is for old fashioned elegance.

Ingredients (6-8 glasses)

  • 1 large or two small lemons
  • 1.5pts cold water, or a mix of ice and water
  • 150-200g caster sugar
  • juice of additional 2 lemons (optional)


  1.  Place whole lemons, sugar and waterin a blender or food processor and blitz for 90 seconds making sure to hold lid in place
  2. Strain through and add additional juice and a few extra teaspoons sugar to taste
  3. Serve chilled



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