Print

Instant Pot Homemade Lemonade

Instant Pot Lemonade in a pitcher with ice and lemon slices
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

This Instant Pot Lemonade is a breeze to make and bursts with lemon flavor so pure and bright.  Make a little or make a lot!  Serve it with lots of ice or sparkling and fizzy.

Ingredients

Scale

Classic Lemonade

  • Zest of 5 or 6 lemons
  • 1 cup fresh squeezed lemon juice (about 5 or 6 lemons)
  • ½ – 1 cup sugar (see notes)
  • 3 ½ cups water or sparkling/carbonated water

Raspberry Lemonade AKA Pink Lemonade

  • Zest of 5 or 6 lemons
  • 1 cup fresh squeezed lemon juice (about 5 or 6 lemons)
  • ½ – 1 cup sugar (see notes)
  • 2 cups fresh or frozen raspberries
  • 3 ½ cups water or sparkling/carbonated water

Peach Lemonade

  • Zest of 5 or 6 lemons
  • 1 cup fresh squeezed lemon juice (about 5 or 6 lemons)
  • ½ – 1 cup sugar (see notes)
  • 2 peaches peeled and chopped (or 2 cups frozen peaches)
  • 3 ½ cups water or sparkling/carbonated water

Instructions

  1. Add lemon zest, lemon juice, and sugar to the pressure cooker pot; whisk to combine.  If making raspberry or peach lemonade, add the fruit now as well.
  2. Secure the lid and turn pressure release knob to a sealed position.  Cook at high pressure for 1 minute for Classic Lemonade and 5 minutes for Raspberry or Peach Lemonade.
  3. When cooking is complete, use a quick release.  
  4. Whisk the liquid, then carefully pour it through a fine mesh strainer into a bowl.  If making a flavored lemonade, press the fruit to extract as much flavor as possible.  This is now your simple syrup for making small or large batches of lemonade.
  5. Pour the syrup into a pint size mason jar and store it in the refrigerator.  It’s best to chill it completely before making a batch of Lemonade.
  6. To make a full batch of Lemonade, fill a pitcher with 3 ½ cups of cold water and lots of crushed ice.  Add the lemon simple syrup and stir to combine. Taste and add more water for a more mild lemon flavor, if needed.  
  7. To make smaller, individualized portions, add 4 – 6 tablespoons of the lemon syrup to 1 cup of ice water or sparkling/carbonated water.  Taste and add more syrup or water to adjust the taste if desired.  Add a cute straw and enjoy!

Notes

  • 1 cup of sugar results in a very sweet, restaurant-style lemonade.  A half cup is quite tart.  I like the 1/2 cup, my husband prefers the 3/4 cup, and my kid’s vote was for the full cup.
  • Look for lemons that are deep yellow and soft to get the most juice possible.
  • If you can’t find juicy, soft lemons, throw them in the microwave for 20 seconds or so and the juice will flow freely!  Be careful when you cut it open because the juice will pour out and it will be hot.
  • The zest will naturally make it sweeter.
  • Recipe can easily be doubled or tripled.
  • Due to the high sugar content, the syrup may not freeze solid.  Freeze it and scoop straight from the container when using.
  • Curiously, when other fruit is added to the syrup (like with the peach lemonade) the syrup freezes more solid so freeze it in ice cube trays.
  • For a reduced sugar, lemony treat, go for the sparkling water with a tablespoon or 2 of lemon syrup.  It’ll be cold and refreshing without being high in calorie or loaded with sugar
  • The flavor options are endless here!  Blackberry, strawberry, mango, kiwi, lime, etc, etc or try a combo of different fruits

Find it online: https://instafreshmeals.com/instant-pot-homemade-lemonade/