Homemade Pomegranate Lemonade Recipe

I’ve got a simple pomegranate lemonade that pairs tangy lemon with sweet pomegranate, and it’s one of my favorite Drink Pitcher Recipes for backyard barbecues and pool parties.

I can’t resist a glass of this Pomegranate Lemonade Recipe, the color alone makes me stop and stare. I use pomegranate juice and freshly squeezed lemon juice, and that tart sweet clash always catches me off guard.

It’s bright without being twee, and there are little moments in the flavor that make you wonder if someone slipped summer into a bottle. I always bring it to backyard hangs because people get curious and ask questions I kind of dodge, like I got a tiny secret.

It’s simple but feels fancy, and I promise it never lasts long.

Ingredients

• Deep ruby flavor antioxidant rich, adds sweet tartness and natural color
• Sharp vitamin C packed juice, brings the sour backbone and fresh zip
• Sweetens the drink provides balance optional to adjust to taste
• Crunchy jewel like arils add texture and a burst of tart juice
• Makes it fizzy and festive lighter mouthfeel, cuts sweetness if used
• Fragrant mint leaves lift the aroma and give a cool contrast
• Tiny pinch of salt brightens flavors and makes the sweetness pop

Ingredient Quantities

• 2 cups (480 ml) pomegranate juice, fresh or store bought
• 1 cup (240 ml) freshly squeezed lemon juice, about 6 to 8 lemons, give or take
• 1 cup (200 g) granulated sugar or 1 cup simple syrup, adjust sweetness to taste
• 4 to 6 cups (950 ml to 1.4 L) cold water, depending how strong you like it
• Ice, lots of it for chilling
• 1 cup (about 150 g) pomegranate arils for garnish
• 1 lemon, sliced for garnish
• Fresh mint sprigs, optional but nice
• Pinch of salt, optional to brighten the flavors
• 2 cups sparkling water or club soda, optional if you want a fizzy version

How to Make this

1. If you’re using granulated sugar, make a simple syrup: combine 1 cup sugar and 1 cup water in a small saucepan, warm and stir until the sugar dissolves, then cool. If you already have simple syrup just skip this step.

2. Juice about 6 to 8 lemons to get 1 cup (240 ml) lemon juice, strain out seeds and pulp so the lemonade is smooth.

3. If you want fresh pomegranate juice, pulse pomegranate arils in a blender and strain through a fine mesh to yield 2 cups (480 ml), otherwise use store bought pomegranate juice.

4. In a large pitcher pour in the 2 cups pomegranate juice, 1 cup lemon juice and 1 cup simple syrup (or the cooled syrup you made). Add a pinch of salt if you like; it brightens the flavors.

5. Add 4 cups cold water, stir well, then taste and adjust: add up to 2 more cups water if you want it milder, or a little more syrup if you like it sweeter.

6. Chill the pitcher in the fridge for at least 30 minutes or fill the pitcher with lots of ice to cool quickly.

7. If you want a fizzy version, pour 2 cups chilled sparkling water or club soda into the pitcher right before serving so it stays bubbly.

8. Serve over lots of ice, garnish each glass with pomegranate arils, a lemon slice and a sprig of fresh mint if using.

9. Make ahead tip: you can mix the base (pomegranate, lemon, syrup, water, salt) and refrigerate up to 24 hours; add ice, arils, and sparkling water only when ready to serve.

10. Quick hacks: use bottled pomegranate juice for speed, freeze some juice into ice cubes so dilution stays flavorful, and always taste as you go cause lemons and juices vary.

Equipment Needed

1. Small saucepan for making the simple syrup
2. Measuring cups and measuring spoons for juice sugar and water
3. Citrus juicer or handheld reamer to get the lemon juice out
4. Blender or food processor to pulse fresh pomegranate arils if you use them
5. Fine mesh strainer to catch seeds and make the lemonade smooth
6. Large pitcher for mixing chilling and serving
7. Long spoon or whisk for stirring and tasting as you go
8. Cutting board and chef knife for slicing lemons and prepping garnishes
9. Ice scoop or tongs and serving glasses (plus a ladle or pouring spout if the pitcher doesnt have one)

FAQ

Homemade Pomegranate Lemonade Recipe Substitutions and Variations

• Pomegranate juice: swap 1 for 1 with 100% cranberry juice or tart cherry juice for similar tartness and color, or use unsweetened blackcurrant or hibiscus tea concentrate (dilute to taste).
• Lemon juice: use freshly squeezed lime juice for a bright swap, or bottled lemon juice if you’re short on time; for a milder citrus flavor try half orange juice plus half lemon.
• Granulated sugar/simple syrup: replace 1 cup sugar with 3/4 cup honey or agave syrup (they’re sweeter so use less), or make a zero calorie version with a liquid stevia/erythritol blend but add it slowly and taste as you go.
• Sparkling water/club soda: use ginger ale or lemon-lime soda for a sweeter fizzy version, or swap in chilled green tea or plain iced tea for a lightly caffeinated, less fizzy twist.

Pro Tips

Pro tips:
– Taste and tweak as you go, dont trust the recipe numbers blindly. lemon batches vary a lot, so start with less water or syrup and add until it tastes right. a pinch of salt really wakes it up so try just a little then decide.
– Make flavored simple syrup for extra depth: heat equal parts sugar and water with a few mint leaves or a strip of lemon zest, cool and strain. it adds flavor without changing texture and it keeps longer in the fridge.
– Keep the fizz by adding sparkling water last minute and make sure it is super cold. if you add it early itll go flat, so pour soda into individual glasses or into the pitcher right before serving.
– Freeze some pomegranate juice or leftover lemonade into ice cubes so your drinks dont dilute as they chill. you can also freeze arils into cubes to make pretty, flavorful ice.
– If you need speed, use good quality bottled pomegranate juice and pre-made simple syrup, but save a handful of fresh arils and lemon slices for garnish to make it look homemade. store the mixed base chilled up to a day and only add ice and soda when youre ready.