Want to make the perfect refreshing lemonade without juicing every lemon in sight? This simple blender lemonade combines just water, sugar and whole lemons. No zesting or even juicing needed! Add fresh berries or mint and in two minutes you can have a frothy drink that’s just right for a day at the pool or as an afterschool pick me up.
| Level: | Easy |
| Total: | 10 min |
| Active: | 10 min |
| Yield: | 8 to 10 servings (about 8 cups) |
Ingredients
- 2 lemons (about 10 ounces; see Cook’s Note)
- 1 cup sugar
- 1 cup fresh or frozen blueberries
- 1 cup fresh or frozen strawberries
- 1/4 cup fresh mint leaves, lightly packed
Instructions
- For the lemonade: Slice off both ends of the lemons. Quarter both lemons lengthwise. Trim the segment wall (any pithy white parts) from the tips of each quarter and remove any seeds. Add the trimmed lemon quarters to a regular or high-powered blender. Pour in the sugar and 1 cup of water. Blend until completely smooth, about 30 seconds to 1 minute. Add 4 more cups of water to the blender and blend until the liquids combine, another 5 to 10 seconds.
- For the mix-ins: At this point, you can add the blueberries, strawberries or mint to flavor your lemonade, and blend again until smooth.
- If you are using a high-powered blender, you can pour this directly from the blender into a glass over ice, or transfer to a covered pitcher or jar and refrigerate for up to 1 week.
- If you are using a standard blender, you will need to strain your lemonade through a fine-mesh sieve to remove the bitter pulp that remains. Use a rubber spatula to press juice out of the pulp in the strainer. Discard the pulp and serve the lemonade over ice.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 97 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 1 g |
| Sugar | 23 g |
| Protein | 0 g |
| Cholesterol | 0 mg |
| Sodium | 2 mg |
| Serving Size | 1 of 10 servings |
| Calories | 97 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 1 g |
| Sugar | 23 g |
| Protein | 0 g |
| Cholesterol | 0 mg |
| Sodium | 2 mg |
Reviews
Excellent. My 2 lemons came in at 13.07 oz and I knew that even at that weight, 1 cup of sugar would be too much. 1/2 cup was plenty. With a good blender, one can see the tiny pulp pieces on the glass walls, but can hardly feel them while drinking. I also just blended the lemons and sugar before adding any water.
Great with Pisco ,white rum or vodka
I didn’t make this, but I will say if straining why not just cut the lemon in half and blend with some honey as a sweetener and water. So much better than going through all this. Strain into a pitcher. This is what I normally do.
pretty good
A
My grandkids will love to see this method! We have been making lots of lemonade with a vintage juicer. I am growing a lemon tree in a big pot. The lemons have thin skins. I get both very large traditional lemons plus Meyers from this tree. I can make a pitcher of lemonade from two of these lemons. I live in SC and tent the tree when it rarely freezes.
Two thin skinned lemons are not going to weigh 10 oz., but that would be easy enough to fix. Why didn’t you just say Peel the lemons? A squeezer wouldn’t be this much trouble.
It’s pretty bad when I have to make lemonaid with lemons that are pulled from the tree before they are ripe. THE LEMONS TODAY HAVE NO FLAVOR. WHY ADD OTHER INGREDIANTS TO THE MESS TO COVER UP THE NON LEMON TASTE. TEL THE GROWERS TO HARVAST WHEN IT’S TIME NOT TO MAKE A DIME.