Yes, you can make lemonade using whole lemons, the peel too. This is the whole-lemon lemonade recipe you’ve been looking for! You’ll use a blender, whole lemons, sugar, water, and ice, and it’ll be ready lickety split.
As much as I love lemonade in the summer, I’ve always hated the task of juicing lemons, and I never seem to have enough lemons on hand. Plus, between making a sugar syrup and waiting for it to cool… I’ve almost lost my thirst for it by the time it’s ready. So what’s the solution?
Using Whole Lemons For Lemonade
So when I heard about “blender lemonade” or “Vitamix lemonade” or “whole lemon lemonade,” it sounded like the perfect solution. In case you aren’t familiar, blender lemonade is based on the simple idea that you can blend up a whole lemon with some water, sugar, and ice and have a nice tall glass of cold lemonade in under 5 minutes. Magic, right?
But I was skeptical. Wouldn’t the rind make the lemonade bitter? Would it actually be as good as “real” lemonade? I decided to put it to the test.
How To Make Blender Lemonade
You can simply quarter your lemons and put them into the blender. However, you will then have to strain the lemonade in case there are any seeds or seed bits that don’t get blended up. I therefore find it easier to remove the seeds first.
So then, cut your lemon in half lengthwise, then cut each half into 4 quarters lengthwise so you end up with eight lemon wedges. Cut off the pith from the center of each wedge, then knock the seeds out with your knife.
Place your lemon slices into a blender. Add 2 cups of water, a handful of ice cubes, and some sugar (I used 1/4 cup of granulated sugar, but you could use more or less depending on your taste, or even try a liquid sweetener like honey or agave nectar).
Then just blend it up until it’s smooth. I used my Vitamix blender and it was done really quickly, but a regular blender should be able to do the job in 1-2 minutes.
The result? An opaque lemonade with a foamy top that tastes pretty darn close to the real deal.
How’s It Taste?
It isn’t too intensely lemony, so if you are after a lemon explosion, put the time in for a true lemonade like this classic version. The blender lemonade isn’t quite as pretty as real lemonade, and there’s a slight bitterness from the rind, but neither were bothersome enough to outweigh the convenience of the recipe. But if you want it less bitter, I have a method to get you there.
Removing Some Peel
If you find the whole-lemon lemonade to be bitter, or if you’re worried that it will be, don’t worry. You can still make a quick lemonade that doesn’t involve juicing tons of lemons, by removing some peel and thus removing some of the pithy bitterness.
Start with your whole lemon. Then you’re going to cut off some or all of the peel using a sharp paring knife. If you want to see pictures and a video of how to do this, check out the first steps in this tutorial for How To Supreme an Orange.
From there, cut your lemon in 8 wedges as instructed and proceed with the recipe. Enjoy!
More Refreshing Drink Recipes
Podcast Episode: Making Whole Lemon Lemonade
Listen to me explain briefly about how to make this recipe, with some great tips along the way, by clicking the play button below:
Listen to more Recipe of the Day episodes here.
Print
100% Whole Lemon Lemonade Recipe
We are the generation of instant gratification and this 100% whole lemon lemonade quenches my immediate thirst in a matter of minutes. Insert happy lemon emoji here!
- Prep Time: 5 minutes
- Cook Time: 0 min
- Total Time: 5 minutes
- Yield: 1 serving 1x
- Category: Beverage
- Method: No-Cook
- Cuisine: American
Ingredients
- 1 lemon
- 2 cups water
- 1/2 cup ice cubes
- 1/4 cup granulated sugar
Instructions
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Cut your lemon in half lengthwise, then cut each half into quarters lengthwise so you end up with eight lemon slices. Cut off the pith from the center of each wedge, then knock the seeds out with your knife.
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Place your lemon slices into a blender. Add water, ice cubes, and sugar.
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Blend until smooth, about 1-2 minutes.
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This post originally appeared in August 2016 and was revised and republished in April 2024.
I would use Stevia instead of sugar. And drink with a straw to protect the enamel on your teeth. And include the seeds as they have much nutrition.
Refreshingly delicious! We substituted Monk Fruit for sugar. We also have added blueberries, strawberries, mint, etc.
That sounds wonderful, David! Thanks for sharing your variations.
If you use monk fruit instead of sugar it will be much healthier for you. 52 gm of sugar is way to much sugar for anyone. Monk fruit will add zero calories and carbohydrates and will not raise glucose levels.
Followed your recipe, and it was fantastic. I love that I control the ingredients. Thank you!
You’re welcome. So happy to hear that, Brian!
There are several studies now that show if you leave the pith and the seeds in you get more benefits from what the Lemon offers
We really liked it! Lemon slushie in less than 5 minutes!! We might try more ice next time to make it a little slushier. Flavor was great-perfect amount of sugar for us. thanks!!
You’re welcome, Amy and Noah! So happy you enjoyed!
My dad taught me to cut citrus in half cross wise, so you end up with the pith in the center. Then slice the lemon as close as you can to the pith vertically 4 times so that you end up with all the pith in a squared-off central section, along with most of the seeds, and the rest of the lemon wedges in sections that have no pith and few seeds.
Peel those or chuck ’em in the blender as they are.
Thanks for sharing with us, Aneil!
Like this recipe since it’s very similar to my grandmother’s lemonade. This was before blenders and juicers so she would wash the lemons then grate the rind with a box grater after juicing with a glass hand juicer. I always remember she would serve the lemon water and ice with simple syrup on the side and you mixed to your own level of sweet/sour. For a treat she would muddle fresh strawberries in the lemon water.
That sounds lovely, John. Strawberry lemonade is such a treat!
could you freeze the lemons if i wanted it to be thicker and more smoothie like, or would the peels not blend well?
I’ve never tried it but I don’t think frozen lemon peel would blend up well. I’d suggest instead using more ice cubes, subbed in for much of the water.
Add added 3/4C sugar rather than 1/4C.
Otherwise, yummy.
Thanks for letting us know, Terri!
Awesome Recipe!…i Semi Peeled The Lemons & Just Threw Them Whole in The Vita Mix, Seeds Stems, Even The Little Sticker, Pith Wtv…Went Half Sugar Half Honey & a Lil Jigger of Vanilla Extract😎
Well, I don’t suggest throwing them in with the sticker still on but I’m glad you enjoyed! 🙂
Oops! It seems like I didn’t read all before commenting!
I am imagining this with half ice in a powerful blender for a frozen treat.
Sounds perfect for summer, John!
This is really good. I added a handful of frozen cherries and this added a colourful twist and flavour.
Great idea, Christine! That sounds wonderful.
I am going to have to try this. I’m doing keto so I will be using a sugar substitute.
Hope you enjoy!
Sugar destroys all the goodness of the lemons as it purified it.. Better to use honey as a sweetner if need be.
Thanks for sharing your thoughts with us, Katie.