Step right up and start sipping a homemade State Fair Lemonade! Grab your lemons and let’s get muddling—because nothing beats the taste of a cold, refreshing, tart-and-sweet classic. This copycat recipe will have you feeling like you’re strolling through the fairgrounds, even if you’re just relaxing at home.

State Fair Lemonade with lemon slices, ice, and striped straws.

Copycat Recipe For State Fair Lemonade

Recreating the classic recipe for State Fair Lemonade at home is like bringing the festival right to your backyard! The mix of muddled lemon zest and sugar adds that extra burst of citrusy flavor–the kind you can’t make from a mix!

This fresh-squeezed lemonade tastes just like the real deal, with that signature fair-style flavor you’d sip on a hot summer day at the state fair. If you’re still making lemonade from just lemon juice, it’s time to rethink your recipe! The lemon zest and sugar infuse every drop with vibrant citrus oils, creating a rich, thirst-quenching sweetness that rivals any lemonade stand.

What Makes State Fair Lemonade Different?

What makes State Fair Lemonade different? It’s all about that fresh-squeezed flavor and the signature shaking technique! Unlike store-bought mixes, this easy recipe is made from scratch with real lemons—no shortcuts here. Freshly squeezed lemon juice, muddled lemon zest with sugar, and a good shake combine to release the citrus oils, giving the lemonade a burst of refreshing flavor. For that authentic, fair-style taste, this method is the secret to making your lemonade stand out!

Can You Make State Fair Lemonade Without Fresh Lemons?

While fresh lemons is my preferred method for making this lemonade recipe to maintain the most authentic flavor, you can still recreate a fair-style drink using bottled lemon juice. The key is to get the right balance of tartness and sweetness to mimic that fresh, from-scratch taste. Here are my suggestions:

Buy A Bottle Of Juice: Start with high-quality, 100% pure bottled lemon juice. Aim for around 1/2 to 2/3 cup of bottled lemon juice for every 1 cup of water (adjust based on your taste preference).
Muddle The Mixture: While you’re skipping the fresh lemons, you can still muddle some lemon zest with sugar to bring that citrus oil into your drink. This will help give your lemonade a deeper, fresher flavor.
Shake The Sugar Mixture: Follow the same process of dissolving the sugar with hot water and letting it cool. Once you’ve combined the sugar syrup and bottled lemon juice, shake it up to mix the flavors and release the citrusy oils from the zest.

Though it’s not quite the same as using fresh lemons, this method will still deliver a refreshing drink with a fun, fair-like vibe!

Ingredients for State Fair Lemonade

Fresh lemons: Since you are using the entire lemon, it is important to give it a good scrub to remove the wax, pesticides, bacteria, and dirt.
Granulated sugar
Water

See the recipe card for full information on ingredients and quantities.

State Fair Lemonade with fresh lemon slices, ice, and a polka-dotted straw in a clear cup, held by hand.

How to Make State Fair Lemonade at Home

Roll To Release: Use pressure to roll the lemons so that the internal membranes are loosened and release more juice.
Zest: Using a vegetable peeler, remove the yellow part of the skin, avoiding the bitter white pith.
Make The Muddled Mixture: In a small bowl, combine the sugar and zest of the lemons. Use a muddler or end of a wooden spoon to press the lemon peels into the sugar until they release most of the oils. Cover with plastic wrap and allow the lemon-sugar mixture to sit at room temperature for a minimum of 2 hours.
Dissolve The Sugar: Transfer the mixture to a large heat safe bowl. Pour steaming hot water over the sugar and zest and stir until the sugar dissolves. Cover with plastic wrap and refrigerate for 2 hours.
Slice And Squeeze: Slice the zested lemons in half and squeeze them to get as much juice out as you can. Set aside the lemon juice.
Strain: Remove the cooled lemon sugar water from the refrigerator and stir in the lemon juice. Pour the lemonade through a mesh strainer into a large pitcher, jar, or jug. Discard the pulp and zest.
Shake It Up: Once everything is in the pitcher, seal it or cover with a lid. Give it a good shake to make sure all the ingredients are fully blended and the citrus oils are released from the zest.
Add Liquid To The Lemonade: Add cold water to the lemonade and stir.
Pour In A Pitcher: Cut the remaining lemons into thin slices. Add plenty of ice and lemon slices into a serving pitcher and pour lemonade over the ice.
Serve: Serve in glasses with ice and remaining lemon slices. Enjoy!

Zested lemons are combined with sugar, hot water, and fresh lemon juice, then strained and chilled for refreshing State Fair Lemonade.

Best Way to Serve State Fair Lemonade

Keep It Cold:

Chill Ingredients: Before making your lemonade, chill the water, fruits, or any added juice (like pineapple or peach) in the fridge.
Use Ice Cubes: Freeze some lemonade in ice cube trays to add to the drink without watering it down. You can even freeze fruit pieces (like berries or lemon slices) inside the ice cubes for extra fun flair.
Serve in a Chilled Glass: Place your glasses in the freezer before serving, so they stay colder longer.

Serving Suggestions:

Mason Jars or Vintage Glasses: Serve your lemonade in mason jars or rustic glasses for a fun, casual look that feels like a fair treat.
Prepare A Pitcher: Serve in a large pitcher with a ladle for easy pouring, ideal for parties or gatherings.
Add Straws or Stirrers: A colorful paper straw or fun drink stirrer can add a playful touch to the presentation.
Grab A Garnish: Add lemon, strawberry, peach, or watermelon slices to your lemonade for a visually appealing and flavorful garnish. For extra flavor, rim your glasses with sugar or a mixture of sugar and salt for a sweet-salty contrast.

Pitcher of State Fair Lemonade with lemon slices and ice.

Substitutions and Variations

You can easily customize your State Fair Lemonade with different fruits, herbs, or spices (like ginger!). The key is to adjust the sugar and water levels as needed depending on how sweet or tart the fruit is. Have fun tasting and experimenting with some fruity twists!

Limeade: Swap out the lemons for limes! The process remains the same—use freshly squeezed lime juice and zest, muddle with sugar, and follow the rest of the steps. The lime’s bright, tangy flavor will give you a refreshing, tropical alternative.
Tropical Berry Lemonade: Blend strawberries, raspberries, and a splash of pineapple juice or coconut water for a sweet and tart combination with tropical flair. You can muddle the berries with sugar and zest, then mix in the tropical flavors for a refreshing twist.
Peach-Watermelon Lemonade: For a smooth, summery vibe, muddle peaches and watermelon together for a mellow, sweet combo, then mix with your lemonade base for a hydrating, fruity drink.
Make Your Own Mixture: Feel free to get creative with your lemonade! Add your favorite fruits or herbs (like mint or basil) for a unique twist. Muddle or blend the fruit and add it to the lemonade for extra flavor. For an extra fun touch, garnish with extra slices of lemon, lime, or a sprig of mint.
Fill With Fizz: If you want a bit of sparkle, add sparkling water or club soda instead of still water. This will give your lemonade a fizzy, fun texture that’s perfect for parties or a refreshing twist.

Tips For Making State Fair Lemonade

Go With Glass: I strongly recommend using glass bowls and glass pitchers for this lemonade recipe. Lemons are highly acidic and can etch plastic when left to sit for long periods of time.
Prepare The Peel: When zesting the lemons, avoid the pith (the white part) by using a fine microplane or zester. The key is to grate only the colorful outer layer of the lemon peel, which contains the flavorful oils. Zest in long strokes, and stop when you reach the white pith to prevent any bitterness from transferring into your zest.
Let The Lemon-Sugar Mixture Sit: You can allow the sugar and zest to sit for longer than 2 hours for an even stronger lemon flavor, but I do recommend refrigerating.
Take Your Time: When muddling the lemon zest with sugar, take your time! The goal is to extract the citrus oils from the zest, which will give your lemonade that signature, aromatic freshness. Don’t rush—let the oils soak into the sugar for at least a minute.
Hot Water Helps: Hot water helps the sugar dissolve faster and more evenly. Don’t boil it, just heat it until it’s steaming. This ensures you’ll get a smooth, sweet base for your lemonade.
Do A Taste Test: Once everything is mixed, taste the lemonade before serving. If it’s too tart, add more sugar; if it’s too sweet, increase the amount of lemon juice or water. Tailor it to your taste!

How to Store Leftover State Fair Lemonade

To store leftover State Fair Lemonade, transfer it to an airtight container or pitcher and refrigerate immediately. This will keep it fresh for up to 2 days. If you’ve added fruit or herbs, strain them out before storing to prevent them from breaking down and altering the flavor.

For longer storage, consider freezing the lemonade in ice cube trays for later use. When you’re ready to serve, simply add the frozen cubes to a large glass for a cold, refreshing drink.

State Fair Lemonade with lemon slices, ice, and a striped straw.

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State Fair Lemonade

Author — Jennifer Fishkind

Serves —

Start sipping the refreshing taste of State Fair Lemonade at home with just three simple ingredients—lemons, sugar, and water. An economical way to enjoy this fairground favorite!

Print Rate Pin Save

Prep Time 15

Cook Time 3

Rest and chill time 4

Total Time 4 18

Ingredients

▢ 8 fresh lemons scrubbed, rinsed and dried (Divide 6 and 2)
▢ 1⅓ cup granulated sugar
▢ 6 cups water divided: 4 cups hot water, 2 cups cold water

Instructions

Place the lemons on the counter, and use firm pressure to roll the lemons. This will help loosen up the internal membranes and release more juice.
Next zest 6 of the lemons. In a small bowl, combine the granulated sugar and the lemon zest. Stir and press the lemon zest into the sugar to encourage the release of the lemon oils. Cover tightly with plastic wrap and allow the sugar and zest to sit at room temperature for 2 hours.
Remove the plastic wrap from the sugar and lemon zest and transfer to a large heat safe bowl.
Pour 4 cups of steaming hot water over the sugar and zest. Stir until the sugar dissolves. Cover with plastic wrap and refrigerate for 2 hours.
Slice the 6 zested lemons in half and squeeze or juice them. Set aside the lemon juice (you should get a little over 1 cup).
Remove the cooled lemon sugar water from the refrigerator and stir in the lemon juice.
Place a mesh strainer over another large bowl. Carefully pour the lemonade through the strainer.
Remove the strainer and discard the pulp and zest.
Add 2 cups of cold water and stir.
Slice the 2 remaining lemons into thin slices.
Add ice to a pitcher and several of the lemon slices, and pour the lemonade over the ice. Serve immediately.

Jenn’s Notes

Storage :

To store leftover State Fair Lemonade, transfer it to an airtight container or pitcher and refrigerate immediately. This will keep it fresh for up to 2 days. If you’ve added fruit or herbs, strain them out before storing to prevent them from breaking down and altering the flavor.
For longer storage, consider freezing the lemonade in ice cube trays for later use. When you’re ready to serve, simply add the frozen cubes to a large glass for a cold, refreshing drink.

Tips :

I strongly recommend using glass bowls and glass pitchers for this lemonade recipe. Lemons are highly acidic and can etch plastic when left to sit for long periods of time.
When zesting the lemons, avoid the pith (the white part) by using a fine microplane or zester. The key is to grate only the colorful outer layer of the lemon peel, which contains the flavorful oils. Zest in long strokes, and stop when you reach the white pith to prevent any bitterness from transferring into your zest.
You can allow the sugar and zest to sit for longer than 2 hours for an even stronger lemon flavor, but I do recommend refrigerating.
When muddling the lemon zest with sugar, take your time! The goal is to extract the citrus oils from the zest, which will give your lemonade that signature, aromatic freshness. Don’t rush—let the oils soak into the sugar for at least a minute.
Hot water helps the sugar dissolve faster and more evenly. Don’t boil it, just heat it until it’s steaming. This ensures you’ll get a smooth, sweet base for your lemonade.
Once everything is mixed, taste the lemonade before serving. If it’s too tart, add more sugar; if it’s too sweet, increase the amount of lemon juice or water. Tailor it to your taste!