Fresh Orange Lemonade (Orangeade) 4-Ingredient Summer Drink
Craving a drink that’s brighter than plain lemonade but lighter than straight orange juice? This homemade orange lemonade (often called orangeade) – blends fresh-squeezed oranges and lemons in the perfect 2-to-1 ratio, sweetens the mix with raw honey instead of syrup, and dilutes it with ice-cold water (still or sparkling) for an ultra-refreshing, refined-sugar-free pitcher you can prepare in just 10 minutes.
This orange lemonade is my go-to “citrus-ade” when the porch thermometer hits 90 °F. Below, you’ll find —ingredients, visuals, variations, FAQs—and a quick link to the printable recipe card.
Why It’s Worth Trying
- Hydrating & immune-friendly. Two kinds of citrus supply vitamin C, minerals, bio-flavonoids and lots of flavour.
- No stove, no syrup. Raw honey dissolves right in the juice, so there’s not nutrient loss and the kitchen stays cool.
- Natural orangeade. Sweet-tart balance with zero refined sugar—great for kids and adults.
- Easy to scale. Remember the base ratio: 1 ½ cups orange: ¾ cup lemon: 3 ½ cups water.
Ingredients at a Glance
- Freshly squeezed orange juice – about 4–5 medium oranges
- Fresh lemon juice – 3–4 lemons
- Raw honey – or maple/agave to keep it vegan
- Cold water – still or sparkling
(Exact amounts are in the printable recipe card ↓)
How to Make Orange Lemonade Step-by-Step
- Stir the base. In a large glass pitcher, add orange juice, lemon juice and honey, and stir until the honey is completely dissolved.
- Dilute. Slowly add in water, stirring the mixture until well combined. Add more honey if you like it sweeter.
- Chill. Cover and refrigerate for at least 1 hour so the flavours meld.
- Serve. Pour over ice, add an orange or lemon wheel, and finish with a sprig of mint.
Serve It With: a light, protein-packed main like this Wholesome Cobb Salad, Quinoa Poke Bowl With Shrimp or with a summer dessert like this Peach Crisp.
PRO TIP: Quick Juicing Methods, Zero Fuss
- Warm & roll the fruit first—10 s on the countertop; roll frees up more juice.
- Pick your tool:
Hand press squeezer (1–2 drinks) • simple wood reamer (travel-friendly) • 2 size-reamer with measuring cup (my favorite-great for 5-7 fruits) • lever press (a full pitcher, no electricity) • compact electric juicer (bulk batches, auto-strains). - Zest before you squeeze; strain after if you want a pulp-free lemonade.
Variations & Tips
- Sparkling version – swap half the still water for chilled seltzer just before serving.
- Herbal twist – lightly crush four basil leaves or a small rosemary sprig and steep them in the pitcher.
- Zero-honey option – dissolve three tablespoons monk-fruit blend in ½ cup warm water, cool it, then sweeten to taste.
- Pineapple vibe – replace ½ cup orange juice with pineapple juice for extra tropical notes.
- Cocktail twist – stir 1–2 oz of vodka, white rum, or tequila into each glass (or top the pitcher with chilled prosecco) for an instant adults-only orange lemonade spritz. You could also add a splash of cranberry juice.
Presentation And Serving
- Serve the honey orangeade in mason jars for a more rustic feel.
- Add some sliced lemons and oranges to the pitcher or glasses to add a pop of color to the presentation and garnish with green mint leaves for a nice color contrast and look.
FAQs
Pretty much. Orangeade can be just sweetened orange juice. This recipe is a true orange + lemon mix, so you get bright acidity without extra sugar.
Fresh juice tastes best and carries a lot more vitamin C, but a good not-from-concentrate bottled juice works too when you’re short on time. Hold back on honey until you taste.
Up to three days in a sealed jar in the fridge. Stir before pouring—pulp naturally settles.
More Lemonade Flavors to Try
- Antioxidant Green Tea Lemonade
- Floral & Lightly Sweet Elderflower Lemonade
- Elderberry Lemonade
Fresh Orange Lemonade (Orangeade) Recipe
Ingredients
- 1.5 cups (360 ml) freshly squeezed orange juice - ~ 4–5 medium oranges
- ¾ cup (180 ml) fresh lemon juice - ~ 3–4 lemons
- ⅓ cup (80 ml) honey - (or maple/agave for vegan)
- 3 ½ cups (830 ml) water - still or sparkling
For serving
- 1 Ice, citrus slices + mint sprig
Instructions
Combine juices & honey
- In a 2-quart pitcher, stir orange juice, lemon juice, and honey until the honey dissolves.
Dilute & taste
- Slowly add in water, stirring the mixture until well combined. There is no need to disolve honey separately, the acidity from lemon juice and orange juice will do that perfectly.
- Taste and add an extra spoonful of honey if you like it sweeter.
Chill
- Cover and refrigerate for at least 1 hour so the flavours meld.
Serve
- Fill glasses with ice, pour the orange lemonade, and garnish with fresh orange or lemon wheels + mint (optional).
Notes
Variations
- Sparkling fizz – Replace half the still water with chilled seltzer just before serving.
- Herbal twist – Lightly bruise 4 basil leaves or a rosemary sprig and steep them in the pitcher.
- Cocktail version – Add 1–2 oz vodka, white rum, or tequila per glass, or top the whole pitcher with 1 cup chilled prosecco for an adults-only spritz.
- Zero-honey – Sweeten with 3 Tbsp monk-fruit blend dissolved in ½ cup warm water.
Storage
Keeps up to 3 days in the fridge; stir before pouring—the pulp settles naturally.Nutrition
The information shown is an estimate provided by an online nutrition calculator.
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Healthy easy and delicious, my kids loved it, the best – no needneed for extra sugar❤