Lemon Juice

Fresh, homemade lemon juice is a kitchen staple that brings a burst of bright, citrusy flavor to any dish or drink. Whether I’m using it in salad dressings, marinades, cocktails, or just enjoying a refreshing glass on a warm day, this simple lemon juice recipe never fails. I love that I can customize it with or without sugar, and even turn it into a quick lemon simple syrup when I need a sweet twist.

Why You’ll Love This Recipe

I enjoy how easy and versatile this lemon juice recipe is. It takes just 10 minutes, requires only a few ingredients, and works for both sweet and savory recipes. Whether I want to create a tart lemonade base, mix it into a mocktail, or add acidity to a savory dish, this juice always comes in handy. Plus, it’s vegan, fresh, and far better than anything I can buy at the store.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 3 lemons
• 3 cups filtered water
• 1–2 teaspoons organic cane sugar (optional)

Directions

Prep the Lemons:

I start by slicing the lemons in half. Using a citrus press or a manual citrus squeezer, I squeeze the juice into a bowl. When I want to avoid seeds or pulp, I’ll place a strainer over the bowl and press the lemons directly over it.

Make the Lemon Juice:

Next, I add the filtered water and sugar (if using) to the bowl. I whisk everything together until it’s well combined. That’s it—it’s ready to use. I pour the juice into a tightly sealed mason jar and refrigerate it.

Optional Lemon Simple Syrup:
When I want a sweeter, syrupy version for cocktails or desserts, I add ½ cup of sugar to the mix and heat everything on the stovetop over medium heat. After 3–4 minutes, once the sugar is fully dissolved, I remove it from the heat and let it cool.

Servings and timing

Servings: Makes about 3 cups
Prep Time: 10 minutes
Total Time: 10 minutes

Variations

• No Sugar: I often skip the sugar when I’m using this as a substitute for store-bought lemon juice in savory recipes.
• Infused Lemon Juice: Sometimes, I infuse the water with herbs like mint or basil before mixing to give it an extra twist.
• Add Ginger: For a little kick, I grate in a small amount of fresh ginger.
• Sparkling Lemonade: I replace regular water with sparkling water to make a fizzy drink.
• Frozen Cubes: I freeze the lemon juice in ice cube trays for quick use in recipes or drinks.

Storage/Reheating

I store the lemon juice in the fridge in a tightly sealed mason jar. It stays fresh for up to 3 days. If I make the lemon simple syrup version, it can last slightly longer, up to 1 week when properly sealed. There’s no reheating needed, but I give it a good shake before each use, especially if I’ve added sugar.

FAQs

How many lemons do I need to make one cup of lemon juice?

On average, I get about 1/4 cup of juice from one lemon, so I use 4 lemons for one full cup of juice.

Can I freeze homemade lemon juice?

Yes, I freeze it in ice cube trays. Once frozen, I transfer the cubes to a freezer bag for up to 3 months.

What’s the difference between lemon juice and lemon simple syrup?

Lemon juice is just fresh lemon mixed with water (and maybe a little sugar), while lemon simple syrup is heated with sugar until fully dissolved, creating a thicker, sweeter consistency.

Is it okay to leave out the sugar?

Absolutely. I often skip the sugar when I’m using the juice for savory recipes or want a pure, tart flavor.

Can I use bottled lemon juice instead?

I prefer fresh lemon juice because it tastes brighter and more natural. Bottled versions often have preservatives and a slightly muted flavor.

Conclusion

This homemade lemon juice recipe is incredibly easy and endlessly useful. Whether I’m sipping it as a refreshing drink, using it in a vinaigrette, or pouring it into a marinade, it’s something I love having ready in the fridge. With just a few simple ingredients, I can whip it up in minutes and keep my meals and beverages fresh and flavorful.

Print