Copycat Chick-fil-A Lemonade With Fresh Lemons and Cane Sugar

Why You’ll Love This Recipe

• Drive-thru bright: Sweet-tart lemonade with that signature fresh lemon “bite.”
• Pulpy and fresh: You control the pulp level for the most authentic texture.
• Perfect for a crowd: A full gallon that’s easy to scale up for parties.
• Simple ingredients: Just lemons, cane sugar, and cold filtered water.

Grocery List

• Produce: 10–12 large lemons (or 12–14 medium), optional extra lemon for slices
• Dairy: None
• Pantry: Granulated cane sugar, cold filtered water, ice

Full Ingredients

Lemonade Base (1 gallon)

• Fresh lemon juice: 2 cups (480 ml), freshly squeezed (about 10–12 lemons)
• Granulated cane sugar: 2 cups (400 g)
• Cold filtered water: 14 cups (3.3 L), divided (2 cups warm for dissolving sugar + 12 cups cold to finish)

To Serve

• Ice: as needed
• Optional garnish: thin lemon slices or wedges

Step-by-Step Instructions

Step 1: Prep your lemons and tools

Wash and dry the lemons. Set out a 1-gallon pitcher, a citrus juicer (handheld or countertop), a fine-mesh strainer, and a small saucepan. If you like a pulpy lemonade (most drive-thru style), plan to keep some pulp, but remove all seeds.

Step 2: Squeeze fresh lemon juice (keep pulp, ditch seeds)

Juice enough lemons to measure exactly 2 cups (480 ml) of lemon juice. Pour the juice through a fine-mesh strainer to catch seeds, but don’t over-strain; let some pulp slip through for that fresh, slightly cloudy look and texture.

If your strainer removes too much pulp, spoon 1–2 tablespoons of pulp back into the juice.

Step 3: Dissolve the sugar completely (quick syrup method)

Add 2 cups (480 ml) of the water to a small saucepan. Heat over medium heat until it reaches 160°F (71°C) (steaming but not boiling). Remove from the heat.

Stir in 2 cups (400 g) granulated cane sugar until fully dissolved, about 2 minutes. This prevents gritty sugar on the bottom of the pitcher and gives you the smoothest, most consistent sweetness.

Step 4: Cool the syrup so your lemonade stays bright and cold

Let the syrup cool to room temperature, about 15 minutes. Then chill it in the refrigerator for 10 minutes. (You’re not trying to make it ice-cold here; you just don’t want hot syrup melting all your ice or warming the batch.)

Step 5: Mix the lemonade in a 1-gallon pitcher

Pour the 2 cups lemon juice into your pitcher. Add the cooled syrup and stir for 15 seconds to combine.

Add the remaining 12 cups (2.8 L) cold filtered water. Stir briskly for 30 seconds, scraping the bottom of the pitcher to ensure everything is evenly mixed.

Step 6: Taste and fine-tune the “drive-thru” balance

Taste the lemonade. For a brighter, more tart sip, stir in an additional 2 tablespoons (30 ml) lemon juice. For a slightly sweeter profile, stir in an additional 2 tablespoons (25 g) sugar until dissolved (it will dissolve best if you first dissolve it in 2 tablespoons warm water).

Because lemons vary, small adjustments are normal. Aim for a bold sweet-tart balance that still tastes unmistakably lemon-forward.

Step 7: Chill, then serve cold over ice

Cover and refrigerate until very cold, at least 45 minutes (target serving temperature: 40°F / 4°C or colder).

Stir right before serving to lift the lemon pulp back into suspension. Pour into ice-filled glasses and garnish with a lemon slice if you like.

Pro Tips

• Measure the juice: For consistent results, always measure cups of juice rather than counting lemons.
• Don’t boil the syrup: Heating to 160°F is enough to dissolve sugar without “cooking” the lemon flavor later when mixed.
• Use cold filtered water: Lemonade is mostly water; good-tasting water makes a noticeable difference.
• Pulp control: For a classic cloudy look, let some pulp through. For smoother lemonade, strain more thoroughly.
• Stir before every pour: Pulp settles quickly; a quick stir keeps every glass tasting the same.

Variations

• Half lemonade, half iced tea: Mix equal parts chilled lemonade and unsweetened black tea for a homemade “half-and-half.”
• Sparkling lemonade: Replace 4 cups (960 ml) of the cold water with 4 cups chilled sparkling water added right before serving.
• Mint lemonade: Lightly bruise 12 fresh mint leaves, stir into the finished lemonade, chill 30 minutes, then strain (or leave leaves in for a bolder flavor).

Storage & Make-Ahead

Refrigerate lemonade in a covered pitcher at 40°F / 4°C or below for up to 3 days. Stir before serving because the pulp naturally settles. For best flavor, make it the day you plan to serve it, or the evening before. If making ahead for a party, keep it chilled and serve over fresh ice (ice in the pitcher will dilute it as it melts).

Nutrition (per serving)

Approximate, per 1/10 of the batch (about 12–13 fl oz): 170 calories, 0 g fat, 45 g carbohydrates, 42 g sugar, 0 g protein, 10 mg sodium.