Sweet, refreshing and Southern to the core this homemade Muscadine Lemonade is the perfect cold drink refresher. It's quick to make and strikes the perfect balance of tart and sweet flavors. Whether hosting a cookout or lounging on the porch this lemonade made with fresh muscadines hits all the right notes.
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There's something special about muscadine season in the South. I remember late summer afternoons picking muscadines with my Mom. We'd eat them by the handful; her saving some for her grown- up only muscadine wine.
This lemonade is my way of capturing that tradition in a simple, family friendly drink thats just as nostalgic as it is refreshing.
Equipment
- Small pot or saucepan
- Fine Mesh Strainer
- Pitcher
💡 Pro Tip: No strainer? A cheesecloth or clean nut milk bag works just as well to separate out the seeds, pulp and skins from your syrup.
Ingredients
- Muscadines - the key ingredient used to make muscadine simple syrup. Look for ripe, fragrant ones. Both purple and green muscadines will work.
- Fresh Lemon Juice - fresh lemons are essential for the best flavor. You will need between 2-3 medium lemons for 4 ounces of lemon juice.
- Sugar - adjust depending on sweetness preference.
Detailed ingredients, measurements, and instructions are provided at the end of this post in the printable recipe card below. This recipe has not been tested with substitutions or variations not listed. If you make any changes, please share your results in the comments!
Instructions
Make Muscadine Syrup
Step 1: Prepare muscadines. Rinse and dry. Then slice in half. (Note - you will remove seeds after making the syrup) Add muscadines, sugar and water to pot.
Step 2: Set the pan over medium heat and cook for about 11 minutes, stirring occasionally, until the sugar has fully dissolved and the muscadines begin to soften and release their juices. Remove from heat. Using a spoon or potato masher, gently mash the muscadines to extract more flavor. Start slowly and carefully as the syrup will be hot. Let the mixture sit for another 5 to 10 to allow it to thicken slightly. Strain out solids and set aside.
Juice The Lemons
Step 3: Cut lemons in half and squeeze out the lemon juice by hand or with a citrus juicer of your choice. You'll need 4 ounces of lemon juice.
💡 Pro Tip: Microwave lemons for 15-20 seconds to make them easier to juice. Room temperature lemons also yield more juice.
Mix The Lemonade
Step 4: In a pitcher or large container pour 20 ounces of water.
Step 5: Add muscadine simple syrup and freshly squeezed lemon juice. Stir well to combine.
Taste and adjust. Want it sweeter? Add more syrup. Need more zing? Add more lemon juice.
Reserve any remaining simple syrup for mocktail, cocktail or topping for yogurt.
Chill & Garnish
Step 6: Refrigerate for at least 30 minutes before serving. Serve over ice with lemon slices, sliced muscadines or fresh mint for garnish.
Add a splash of sparkling water for a fizzy muscadine lemonade mocktail.
Tip: The lemonade can separate if left to sit. Simply stir before serving.
Storage
- To Store. Store in pitcher with a lid in the fridge. Store in the fridge for up to 3 days
- To Prepare in Advance. You can make the syrup ahead of time and mix it all together when you're ready to serve it.
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📖 Recipe
Muscadine Lemonade
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Print Recipe Leave A Review Pin RecipeIngredients
- 20 ounces Water
- 8 ounces Muscadine simple syrup
- 4 ounces Lemon juice - freshly squeezed
Instructions
Make Muscadine Syrup
- Prepare muscadines. Rinse and dry. Then slice in half. (Note - you will remove seeds after making the syrup) Add muscadines, sugar and water to pot.
- Set the pan over medium heat and cook for about 11 minutes, stirring occasionally, until the sugar has fully dissolved and the muscadines begin to soften and release their juices. Remove from heat. Using a spoon or potato masher, gently mash the muscadines to extract more flavor. Start slowly and carefully as the syrup will be hot. Let the mixture sit for another 5 to 10 to allow it to thicken slightly. Strain out solids and set aside.8 ounces Muscadine simple syrup
Juice The Lemons
- Cut lemons in half and squeeze out the lemon juice by hand or with a citrus juicer of your choice. You'll need 4 ounces of lemon juice.4 ounces Lemon juice
Mix The Lemonade
- In a pitcher or large container pour 20 ounces of water.20 ounces Water
- Add muscadine simple syrup and freshly squeezed lemon juice. Stir well to combine. Taste and adjust. Want it sweeter? Add more syrup. Need more zing? Add more lemon juice.Reserve any remaining simple syrup for mocktail, cocktail or topping for yogurt.
- Refrigerate for at least 30 minutes before serving. Serve over ice with lemon slices, sliced muscadines or fresh mint for garnish.Add a splash of sparkling water for a fizzy muscadine lemonade mocktail.
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
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