Homemade lemonade is like drinking summer. Homemade pomegranate lemonade? Even better! Some links in this post are affiliate links that earn me a commission if you purchase through them.
Today, the weather is perfect. It’s sunny and mid 70s, and the humidity is low. All I want to do is sit on my porch with a good book and a glass of lemonade.
I don’t want just any lemonade, however. I want homemade lemonade squeezed from fresh lemons and with my own simple syrup.
Looking for more great summer drink ideas? Check out my favorites at the end of this article.
I love having fun with my lemonade, which explains why I love my berry lemonade. Sometimes I create it with strawberries, sometimes with blueberries.
My hands down favorite, however, is homemade pomegranate lemonade.
I love to use fresh pomegranate, but pomegranate season doesn’t typically coincide with lemonade season, so I typically use pomegranate juice in its place.
Had I seen quality pomegranates in the store, whether whole or even the airls, I would have used those instead. Can you imagine the fun of using frozen arils to keep your summer drink cold?
Instead, I used my fruit ices. I hate using ice cubes in drinks because they inevitably water them down. Instead, I use frozen fruit when I can or my reusable ice cubes shaped like fruit! They’re super fun and work great.
How to Make Homemade Pomegranate Lemonade
Make your simple syrup
Simple syrup is the base for your lemonade – and many other beverages you may choose to enjoy. The good news? You can make this in advance and keep it in your fridge for up to a year – no joke!
If you want to make this, you do need to plan in advance, however. You can’t simply (pun intended) make the simple syrup and immediately make your lemonade. It needs to cool thoroughly first, so give it a couple hours.
In a heavy saucepan, add your water and sugar. When you start, the sugar will sit in the bottom of your pan, but don’t worry.
Turn your heat to medium high, and bring the mixture to a boil. This will let you supersaturate the sugar into the water. As it heats up, the air between the water molecules expands, so more sugar can dissolve. When it cools, it stays suspended in the liquid.
Once the sugar water boils, keep it at a boil for one to two minutes, stirring with a spatula periodically, then turn off the heat. Let the simple syrup cool to room temperature.
If you don’t plan to use it right away, place it in a mason jar and store it in the fridge. You can make extra simple syrup to use for more homemade lemonade or other drinks later.
Make the lemonade
Again, I prefer to use juice squeezed from lemons, but I don’t always have lemons on hand. If you only have lemon juice, that’s ok, but try to get a quality lemon juice and not the one that comes in a little plastic lemon in the produce section.
You want a total of 3/4 cup of lemon juice, which will take four to six lemons. That said, you can maximize the amount of juice you get from your lemons.
Roll your lemons on the counter, pressing on them with your palm as you roll. This helps to break down the lemon a bit and releases more juice.
You can also pop your lemon into the microwave for 10-15 seconds to burst some of the interior membranes. This helps ensure you get the most juice from your lemon.
Obviously, use the freshest lemon you can. The longer lemons sit, the more they dry up.
Cut your lemon in half, then use a lemon squeezer to juice your lemon into your liquid measuring cup.
Add your cooled simple syrup, lemon juice, pomegranate juice, and water to a pitcher and stir together. Taste, and adjust the flavors if needed. I like mine a little tart to really help me cool off and enjoy a summer day.
Store any extras tightly sealed in your fridge for up to a week.
Have you ever had pomegranate lemonade? What’s your favorite flavor?
More great summer drink ideas:
- Mango lassi
- Cake batter frappe
- Mommy’s strawberry lemonade
- Berry lemonade
- Java chip frappuccino
- Frozen strawberry lemonade
- Raspberry float
- Watermelon lime aqua fresca
- Rainbow sprinkles unicorn drink
- Watermelon basil lime mocktail
Homemade Pomegranate Lemonade
Ingredients
For the simple syrup:
- 1 cup water
- 3/4 cup sugar
For the lemonade
- 3/4 cup lemon juice
- 1 cup pomegranate juice
- 5 cups water
Instructions
- Add water and sugar to heavy saucepan and turn to medium high.1 cup water, 3/4 cup sugar
- Bring to a boil, and keep it at a boil for one to two minutes, stirring with a spatula periodically.
- Turn off heat and let cool to room temperature.
- Add cooled simple syrup, lemon juice, pomegranate juice, and water to a pitcher and stir. Taste, and adjust the flavors if needed.3/4 cup lemon juice, 1 cup pomegranate juice, 5 cups water
- Store any extras tightly sealed in your fridge for up to a week.
Notes
- Even if it isn't pomegranate season, you can likely find the arils (seeds) in a grocery store. If you cannot find fresh pomegranate, use pomegranate juice
- For more tips and tricks, be sure to read the full article above.
Nutrition
This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.
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Have you ever tried making this with a sugar substitute such as Truvia? If so, what measurements would you use for water and the Truvia? I love lemonade, but not all of that sugar.
I have not used a sugar substitute in this. This is one of those special treat things for me, so I stick with traditional sugar. I am sure that it would work, but I don’t use it so can’t recommend specific measurements to try.