Skip to main content
Epicurious
Cookbooks

Agave Lemonade

Inspired by my daily “free lemonade” that I used to make at the old KFC in grade school, here’s a recipe so simple and refreshing that you’ll be shocked there are only four ingredients!

Recipe information

  • Yield

    makes 6 servings

Ingredients

14 lemons
4 1/2 cups filtered water
3/4 cup agave nectar
5 cups ice

Preparation

  1. Step 1

    Wash 12 of the lemons and cut in half. Juice these lemon halves using an electric juicer.

    Step 2

    Fill 6 glasses three-quarters full of ice and set aside. Slice the remaining 2 lemons lengthwise and set aside. In a large pitcher, combine the lemon juice, water, and agave nectar and stir until fully combined. Pour the lemonade over ice, garnish with lemon wedges, and serve.

From Babycakes by Erin McKenna, (C) 2009 Clarkson Potter
TagsCold DrinkBeveragesLemonadeLemonCitrusFruitDairy FreeGluten FreeNut FreeVeganVegetarianQuickEasy5 Ingredients or FewerNo-CookCookbooks
Read More
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
José Andrés Recipes Worth Bookmarking
Like carrot farro salad and chicken paella.
The Most-Saved Recipes in the Epicurious App in May
Like miso-peanut hibachi chicken and spring orzotto.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Paella de Pollo con Verduras
A crowd-friendly, crisp-edged chicken and vegetable rice from chef José Andrés.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
31 Spring Cocktails for Warmer Days Ahead
Think a Hugo spritz, a gin basil smash, and plenty more patio-ready pours.
Golden Mushroom Soup With Orzo & a Pat of Butter
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.