Name: Mary Berry Lemonade Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 150g caster sugar; 150ml cold water; zest of 3 unwaxed lemons, finely grated; juice of 6 large unwaxed lemons, approximately 200ml; 700ml cold sparkling or still water; pinch of fine sea salt; ice cubes as needed; lemon slices for garnish; fresh mint sprigs optional

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This Mary Berry lemonade recipe produces a bright, citrus-sharp drink with a clean sweetness that sits just behind the tartness of fresh lemon juice. The liquid is pale golden, lightly cloudy, and carries a sharp, fragrant citrus aroma from freshly zested and juiced lemons. It is the kind of homemade lemonade that tastes nothing like a shop-bought bottle, because it does not try to.

What makes this version reliable is its simplicity. There are no complicated stages, no specialist equipment, and no fussy techniques. The sugar syrup comes together in minutes, and the whole batch is ready to pour over ice well before any guests arrive. It suits garden parties, warm afternoons, or any occasion where something refreshing and genuinely homemade is called for. From start to finish, it is ready in around 20 minutes, plus chilling time.

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Ingredients

For the Sugar Syrup

150g caster sugar
150ml cold water
Zest of 3 unwaxed lemons, finely grated

For the Lemonade

Juice of 6 large unwaxed lemons, approximately 200ml
700ml cold sparkling or still water
Pinch of fine sea salt

To Serve

Ice cubes, as needed
Lemon slices, for garnish
Fresh mint sprigs, optional

How to Make Mary Berry Lemonade Recipe

Zest the lemons:

Using a fine grater or microplane, zest three unwaxed lemons directly into a small saucepan. Work around the fruit rather than over the white pith, as the pith releases bitterness into the syrup.

Make the sugar syrup:

Add the caster sugar and 150ml of cold water to the saucepan with the zest. Place over a medium-low heat and stir gently until every grain of sugar has fully dissolved. Do not allow the mixture to boil before the sugar has dissolved, as this can cause the syrup to crystallise later.

Simmer and infuse:

Once the sugar has dissolved, bring the syrup to a very gentle simmer and cook for 2 minutes. Remove from the heat and leave to stand for 10 minutes so the lemon zest can fully infuse its flavour into the syrup.

Juice the lemons:

While the syrup cools, cut the six lemons in half and squeeze out all the juice. Aim for approximately 200ml in total. Strain the juice through a fine sieve into a jug to remove any pips and pulp, which would cloud the final drink.

Strain the syrup:

Pour the cooled syrup through a fine sieve into the jug with the strained lemon juice, pressing lightly on the zest to extract as much flavour as possible. Discard the zest solids.

Add the water and salt:

Pour in 700ml of cold sparkling or still water and add a small pinch of fine sea salt. Stir gently to combine. The salt balances the tartness and lifts the citrus flavour without making the drink taste salty.

Taste and adjust:

Taste the lemonade and adjust the balance to preference. Add a little more sugar syrup if more sweetness is needed, or a splash more lemon juice for a sharper finish.

Chill before serving:

Transfer the lemonade to a sealed jug or bottle and refrigerate for at least 30 minutes before serving. Chilling allows the flavours to settle and ensures the drink is properly cold when it reaches the glass.

Serve over ice:

Fill glasses with plenty of ice, then pour the lemonade over. Garnish each glass with a thin slice of lemon and a sprig of fresh mint if desired. Serve immediately while the ice is fresh and the drink is cold.

Tips for the Best Mary Berry Lemonade Recipe

01 Why does my homemade lemonade taste too bitter? + −

Bitterness almost always comes from too much white pith being included, either from over-zealous zesting or from squeezing the lemon halves too forcefully at the end. When zesting, keep the grater moving lightly across the surface and stop as soon as you reach the white layer beneath the coloured rind. Strain the juice carefully and avoid pressing the squeezed halves into the sieve.

02 Why is my lemonade not sweet enough even after adding the full amount of sugar? + −

Lemons vary considerably in their acidity depending on the variety and season. If the lemonade still tastes very sharp after using the full quantity of syrup, make a small extra batch of syrup using 50g sugar and 50ml water, let it cool, and stir it into the jug in small amounts until the balance feels right.

03 How do I stop the sugar syrup from going grainy or crystallising? + −

Crystallisation happens when the syrup is brought to the boil before all the sugar has dissolved. Keep the heat at medium-low and stir continuously until the liquid is completely clear before increasing the temperature at all. A clean, grease-free pan also helps prevent crystallisation from forming on the sides.

04 Why does my lemonade taste flat even when made with sparkling water? + −

The carbonation is lost when the sparkling water is added to a warm syrup or stirred too vigorously. Make sure both the syrup and the lemon juice are fully cooled before combining with sparkling water, and stir once with a long spoon rather than whisking or shaking the jug.

05 Why is my lemonade very cloudy instead of pale and clear? + −

A cloudy lemonade usually means the juice was not properly strained, or that the syrup was added before fully cooling. Pass both the juice and the syrup through a fine-mesh sieve before combining, and allow the syrup to reach room temperature completely before it goes into the jug.

Serving Suggestions

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Serve in tall glasses over crushed ice with a long straw and a wedge of lemon pressed against the inside of the glass for a clean, simple presentation.

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Pour into a large glass jug filled with ice and garnish with sliced lemons and a handful of fresh mint to make an attractive centrepiece for a garden table.

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Pair with finger sandwiches and light scones for an afternoon tea spread, where the sharpness of the lemonade cuts through rich cream and jam.

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Combine one part lemonade with two parts cold elderflower cordial and still water for a more floral, delicate summer drink that suits warm afternoon gatherings.

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Freeze the lemonade in ice cube trays and drop the cubes into a glass of sparkling water for a slowly flavoured drink that stays cold without becoming diluted.

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Storage

Up to 2 Hours

Room Temperature

The lemonade can sit at room temperature in a sealed jug for up to 2 hours before serving, but it should always be kept out of direct sunlight to preserve its fresh citrus flavour.

Up to 3 Days

Refrigerator

Store in a sealed glass bottle or jug in the refrigerator for up to 3 days. If sparkling water was used, it will lose most of its fizz by the second day. Add a fresh splash of sparkling water when serving from the fridge to restore some effervescence.

Up to 2 Months

Freezing

Freeze the lemonade concentrate (the sugar syrup combined with lemon juice, before the water is added) in a sealed freezer-safe container for up to 2 months. Defrost overnight in the refrigerator and top up with fresh cold water before serving.

Nutrition

Calories

kcal per serving

22g

Carbohydrates

0.3g

Protein

0.1g

Fat

Saturated Fat

35mg

Sodium

Nutrition values are estimates based on a single serving from a batch that makes approximately 6 glasses. Values may vary depending on the specific ingredients used, the size of the lemons, and the serving quantity.

FAQs

Can I use bottled lemon juice instead of fresh lemons? + −

Fresh lemon juice makes a significantly brighter, more complex lemonade, but bottled juice can be used in a pinch. Use 200ml of good-quality, not-from-concentrate lemon juice. The flavour will be flatter and you will miss the fresh citrus aroma from the zest, which is harder to replicate with bottled juice.

Can I make this lemonade recipe ahead of time for a party? + −

Yes. The sugar syrup and strained lemon juice can be combined and stored in the refrigerator for up to 3 days before the event. Add the water on the day of serving to keep the flavour as fresh as possible. If using sparkling water, add it no more than 30 minutes before guests arrive.

Can I use a different sugar to make a less sweet lemonade? + −

Honey works well as a substitute and gives a subtle floral note that pairs naturally with lemon. Use 120g of runny honey in place of the 150g of caster sugar, as honey is sweeter and has a stronger flavour. Coconut sugar can also be used, though it produces a darker, slightly caramel-tinted drink.

Can I double this recipe if I am making a large batch? + −

This recipe doubles well. Use a larger saucepan for the syrup so the liquid has enough room without boiling over, and use a large 2-litre jug or a drinks dispenser to hold the finished lemonade. Everything else scales in direct proportion with no changes needed to the method.

Can I add other fruits or flavours to this lemonade? + −

A small handful of fresh raspberries or a few slices of cucumber can be muddled gently and stirred into the finished jug for a flavoured version. Add them just before serving so they stay fresh and do not turn the lemonade a muddy colour from sitting too long. Fresh lavender or thyme sprigs can also be added to the syrup during infusion for a more aromatic batch.

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Conclusion

This Mary Berry lemonade recipe is a reliable, clean, and genuinely refreshing drink that comes together in under 20 minutes. The sharp citrus flavour from freshly squeezed and zested lemons, balanced by a fragrant sugar syrup, produces a pale golden drink with a flavour that is rounded and layered rather than one-dimensional. This recipe yields approximately 6 generous glasses and works equally well for an everyday afternoon refreshment or a special occasion spread.

Whether served sparkling or still, plain or decorated with mint and lemon slices, this is the kind of lemonade that people will ask for the recipe. Share it with friends or leave a comment below to let us know how it turned out. If you enjoyed making this, you might also like the Mary Berry Earl Grey Tea Loaf Recipe, which is another easy, crowd-pleasing make that is perfect for afternoon tea.