Lemonade for a Crowd: Big Batch Recipe and Chart

Per US gallon (3.8 L), you need about 3 cups (720 ml) of fresh lemon juice, 2 1/4 cups (450 g) of sugar, and 13 cups (3.1 L) of water. That makes about 16 servings of 8 ounces (240 ml), and uses roughly 15 medium lemons. Scale it by the gallon using the chart below. Most of the work in a big batch is squeezing the lemons, so plan time for that first.

If you are working out how many gallons your guest list needs, see how much punch per person. The same quantities apply to lemonade.

Big batch lemonade chart

This is the same balance as our old-fashioned lemonade, scaled up. The amounts below are for lemonade before ice. Metric figures use 240 ml per cup and 200 g of sugar per cup, and are rounded.

Batch	Lemon juice	Medium lemons	Sugar	Water	Servings (8 oz / 240 ml)
1 gallon (3.8 L)	3 cups (720 ml)	about 15	2 1/4 cups (450 g)	13 cups (3.1 L)	16
2 gallons (7.7 L)	6 cups (1.4 L)	about 30	4 1/2 cups (900 g)	26 cups (6.2 L)	32
3 gallons (11.5 L)	9 cups (2.2 L)	about 45	6 3/4 cups (1.35 kg)	39 cups (9.4 L)	48
5 gallons (19 L)	15 cups (3.6 L)	about 75	11 1/4 cups (2.25 kg)	65 cups (15.6 L)	80

A medium lemon gives about 3 tablespoons (45 ml) of juice, so it takes about 5 lemons for each cup (240 ml). Check our guide on how much juice is in one lemon if your lemons are very large or very small, and buy 10 percent extra.

How to make it, step by step

1. Make the syrup. In a pot, heat the sugar with about 2 1/4 cups (540 ml) of the water from the chart per gallon, stirring until it dissolves. Do not boil hard. Cool it.
2. Juice the lemons. Roll each lemon firmly on the counter first. Strain the juice to remove seeds and most of the pulp, unless you like pulp.
3. Combine. Stir the syrup and lemon juice together. This is your concentrate. For 1 gallon it makes about 6 cups (1.4 L).
4. Dilute. Add the remaining cold water, about 10 cups (2.4 L) per gallon. Taste before it goes in the dispenser.
5. Chill. Refrigerate until very cold before serving.

Dissolving the sugar into syrup first matters. Sugar stirred straight into cold water takes forever to dissolve and sinks to the bottom of a large container, leaving the first glasses sour and the last glasses syrupy.

Make the concentrate ahead

The easy way to handle a big party is to make the concentrate ahead and dilute it on the day.

• Make the lemon juice and syrup concentrate up to 3 days ahead and refrigerate it in jars.
• On party day, mix it with cold water in the dispenser: about 6 cups (1.4 L) of concentrate with 10 cups (2.4 L) of cold water per gallon.
• Keep a spare jar of concentrate in the fridge so you can refill the dispenser without squeezing more lemons.

How to set up a drink dispenser

• Chill first. Warm lemonade melts ice immediately. Chill everything.
• Strain well. Pulp and seeds clog the tap. Strain the juice through a fine sieve.
• Go easy on the fruit. Float a few lemon wheels on top for looks, but do not stuff the dispenser. Slices that soak for hours get bitter from the white pith.
• Use a block, not cubes. A frozen block of lemonade melts slowly and adds flavor instead of diluting it.
• Put it in the shade. Direct sun warms a dispenser fast.
• Keep a refill ready. A mixed jug in the fridge means you can top up without a rush.
• Add fizz by the glass. If you want a sparkling lemonade, leave soda out of the dispenser and let guests top up their own, since carbonation goes flat in a large container.

Flavor variations that scale well

Once the base is set, a single add-in can make the batch feel different.

• Herbal: Add a bunch of basil or mint to the syrup while it cools. Our basil lemon lemonade shows the balance.
• Floral: Steep culinary lavender in the hot syrup. See lavender lemonade.
• Pink: Replace a quarter of the water (about 3 cups, 720 ml, per gallon) with pomegranate or cranberry juice.
• Half and half: Combine equal parts lemonade and iced tea for an Arnold Palmer.
• Lime: Swap in limes for a Mexican-style limeade.

If you would rather serve a fizzy bowl than a lemonade dispenser, try one of our non-alcoholic lemon punch recipes.

Tips for a faster big batch

• Buy lemons a few days early and let them come to room temperature. They juice more easily.
• Use a handheld press or an electric juicer for 15 or more lemons.
• Zest a few lemons before you juice them and freeze the zest. Or, steep a few strips of peel in the hot syrup for extra aroma.
• Squeeze lemons the day before. Fresh juice keeps well for a day in the fridge.
• Have friends help. A big pile of lemons goes fast with a few hands.

Storage and leftovers

Fresh lemonade keeps for 3 to 4 days in the fridge in a covered container. The flavor is best in the first 24 hours. Leftover lemonade freezes well in ice cube trays or loaf pans for use as flavorful ice, or as the frozen block for your next batch.