Classic Sparkling Lemonade
Crisp, bright, and ultra-refreshing — classic sparkling lemonade with clean citrus bite, gentle sweetness, and lively bubbles.
Prep Time : 15 min
Cook Time : 5 min
Servings : 8
15 min
5 min
8
Ingredients
Sparkling Lemonade
• Juice of 5 medium lemons (about 220–250 ml)
• ⅓ cup (65 g) white sugar
• 1 cup (240 ml) water (for simple syrup)
• 3½–4 cups (840–960 ml) ice-cold sparkling water
• ⅛ tsp fine sea salt
To Serve
• Ice
• Lemon slices
Directions
- Make the Simple Syrup
In a small saucepan, combine the sugar and water.
Heat gently over medium heat, stirring just until the sugar fully dissolves.
Do not boil.
Remove from heat and let the syrup cool completely. - Juice the Lemons
Juice the lemons until you have 220–250 ml of fresh lemon juice.
Remove any seeds. - Assemble the Sparkling Lemonade
In a large pitcher, combine the lemon juice and ⅔ of the prepared simple syrup.
Add the ice-cold sparkling water and the fine sea salt.
Stir very gently to preserve carbonation and taste. Add the remaining syrup only if needed — this drink should stay crisp and refreshing, not sweet. - Chill
Refrigerate briefly if needed, but avoid long chilling once sparkling water is added to preserve bubbles. - Serve
Fill glasses with ice, pour over the sparkling lemonade, and garnish with lemon slices.
*Notes :
- Always add sparkling water last to keep the lemonade lively.
- Stir gently — aggressive mixing kills carbonation fast.
- If serving later, keep syrup + lemon base chilled separately and add sparkling water just before serving.
- This recipe is designed to be lighter than still lemonade — resist the urge to add more sugar or juice.
Nutrition Facts
( per ~200 ml serving )
Calories
~85 kcal
Protein
0 g
Fat
0 g
Carbs
~22 g
Calories
~85 kcal
Protein
0 g
Fat
0 g
Carbs
~22 g
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Classic Sparkling Lemonade
Ingredients
Method
- In a small saucepan, combine the sugar and water. Heat gently over medium heat, stirring just until the sugar fully dissolves. Do not boil. Remove from heat and let the syrup cool completely.
- Juice the lemons until you have 220–250 ml of fresh lemon juice. Remove any seeds.
- In a large pitcher, combine the lemon juice and ⅔ of the prepared simple syrup. Add the ice-cold sparkling water and the fine sea salt. Stir very gently to preserve carbonation and taste. Add the remaining syrup only if needed — this drink should stay crisp and refreshing, not sweet.
- Refrigerate briefly if needed, but avoid long chilling once sparkling water is added to preserve bubbles.
- Fill glasses with ice, pour over the sparkling lemonade, and garnish with lemon slices.
Notes
- Always add sparkling water last to keep the lemonade lively.
- Stir gently — aggressive mixing kills carbonation fast.
- If serving later, keep syrup + lemon base chilled separately and add sparkling water just before serving.
- This recipe is designed to be lighter than still lemonade — resist the urge to add more sugar or juice.