This lemon mocktail is bright, fresh and made with a homemade lemon syrup for a thoughtful, cocktail-style drink. It’s simple to mix and perfect for warm-weather sipping.
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About this lemon mocktail recipe
This lemon mocktail is everything I want in a warm-weather drink. I started making it when I wanted a summer lemonade mocktail. I wanted it to feel like a real cocktail and didn’t want to rely on shortcuts. Plus, store-bought lemonade never quite tastes as good as homemade.
This version starts with homemade lemon syrup made with fresh lemon juice and zest, instead. The zest gives it a brighter, more layered flavor without adding extra sourness. I also like adding a splash of fresh lemon juice at the end to wake everything up, especially if the syrup has been sitting in the fridge.
You can keep it simple with still water or use sparkling water for a light, fizzy version. A few dashes of bitters add depth of flavor, and if you want to build it out further, a splash of zero-proof spirits works beautifully here. It has the same kind of fresh citrus kick that makes a lemon margarita so appealing, just in an alcohol-free format.
Why you’ll love this recipe
- Made from scratch. Homemade lemon simple syrup gives it a brighter, zippier flavor than using bottled lemonade.
- Easy to change up. Use still water, club soda or a splash of zero-proof spirits depending on what you want.
- Perfect for warm weather. It’s refreshing, simple and right at home alongside other summer mocktails.
Ingredients & essentials
👇 For full measurements and step-by-step instructions, scroll down to the printable recipe card. It’s all there waiting for you!
You only need a few simple ingredients here. Fresh lemons do most of the work, since you’ll use both the zest and juice for the syrup and the drink itself. Granulated sugar sweetens the syrup and is also used to make lemon sugar for the rim.
Water or sparkling water finishes the drink, and orange bitters * are optional if you want a little extra depth. For tools, grab a microplane zester *, a small saucepan, a fine-mesh strainer * and a rocks glass *.
Instructions
Start by making the lemon sugar and lemon syrup, which you can do ahead of time. Then you can craft the mocktail. Let’s get started!
Lemon zest & lemon sugar
- Start by finely zesting the lemon. Avoid the bitter white pith and try to just get the yellow zest on the outer edges.
- Add sugar and lemon zest to a medium bowl. Use your fingers to rub the sugar granules into the lemon zest until fully combined and no clumps of lemon zest remain. Save a tablespoon or two to use for the rim of the mocktail.
- In a medium saucepan over medium heat, combine the lemon sugar and lemon juice. Stir until sugar has dissolved, then remove from heat.
- Let the syrup cool to room temperature. Strain out the solids, then transfer to a glass jar to store any extra.
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Let the syrup cool completely before storing it. This prevents condensation in the container, which can dilute the syrup and shorten its shelf life. Store homemade lemon syrup in the fridge for up to one month.
Lemon mocktail
- Use the reserved lemon sugar to rim your glass: Moisten the edge of the glass with a lemon or lime, then roll it in the sugar.
- Fill the prepared rocks glass * with ice. Add lemon syrup.
- Add fresh lemon juice.
- Top with still water or sparkling water. Stir gently to combine.
Tips & tricks
- Use fresh lemon juice. Bottled juice won’t give you the same bright flavor here.
- Make the syrup ahead. Having the lemon syrup ready makes this mocktail come together fast.
- Build it like a cocktail. Add 1 to 2 ounces of a non-alcoholic tequila or vodka to make the mocktail taste more like a mixed drink.
Serving suggestions
Serve this lemon mocktail over ice with a lemon sugar rim, a sprig of mint and a slice of lemon or even a lemon twist. It’s a great choice for spring and summer gatherings, brunch or baby showers, and it fits right in with other alcohol-free drinks on a party table.
If you’re into citrus drinks, this is a nice middle ground between a classic homemade lemonade and something a little more polished. It also works well as part of a mocktail spread with other fruit-forward drinks.
For a savory pairing, try charcuterie cups or puff pastry cheese twists — anything salty will work nicely. For a sweet combo, pair this mocktail with madeleines or something lemony like these adorable mini lemon tarts.
FAQ
Yes. Make the lemon syrup ahead of time, then scale up the drink and mix just before serving so it stays fresh. You can use the “servings” adjustment in the recipe card below to calculate ingredient amounts.
Yes. Add a little more water to mellow out the flavor or a bit more lemon juice to make it more tart.
You can! Just add 1 to 2 ounces of tequila or vodka to turn it into a simple citrus cocktail.
Leave a comment or tap the ★★★★★ below to leave a rating — it helps others and supports our work. We love hearing how it turned out!
Lemon Mocktail
ingredients
Lemon Syrup
- 1 tablespoon lemon zest from 1 lemon
- ½ cup granulated sugar
- ½ cup lemon juice freshly-squeezed (about 2 lemons)
Lemon Sugar
- 1 tablespoon lemon zest from 1 lemon
- ¼ cup granulated sugar
Lemon Mocktail
- ¼ cup lemon sugar for the rim
- 1 ounce lemon juice
- 1½ ounce lemon syrup
- 4 ounces water or sparkling water
- 3-4 dashes non-alcoholic orange bitters
- 1 sprig fresh mint for garnish
instructions
Lemon Syrup
- Finely zest the lemon. Avoid the bitter white pith and try to just get the yellow zest on the outer edges.1 tablespoon lemon zest
- Add sugar and lemon zest to a medium bowl. Use your fingers to rub the sugar granules into the lemon zest until fully combined and no clumps of lemon zest remain.½ cup granulated sugar, 1 tablespoon lemon zest
- In a medium saucepan over medium heat, combine lemon sugar and lemon juice. Stir until sugar has dissolved. Remove from heat. Let cool completely. Strain out the solids.
- Transfer to a glass jar and seal tightly with a lid.
Lemon Sugar
- Finely zest the lemon. Avoid the bitter white pith and try to just get the yellow zest on the outer edges.1 tablespoon lemon zest
- Add sugar and lemon zest to a medium bowl. Use your fingers to rub the sugar granules into the lemon zest until fully combined and no clumps of lemon zest remain.¼ cup granulated sugar, 1 tablespoon lemon zest
- Store in an food-safe, airtight container. Use within 12 months if stored in a cool, dry place.
Lemon Mocktail
- Pour some lemon sugar on a plate. Rub a lemon wedge around the edge of a glass. Roll the rim of the glass in the sugar to coat the rim.¼ cup lemon sugar
- in a rocks glass filled with ice, add lemon syrup, lemon juice and water (or sparkling water). Stir gently to combine.1 ounce lemon juice, 1½ ounce lemon syrup, 4 ounces water, ½ cup lemon juice
- Top with a few dashes of orange bitters * and garnish with a sprig of mint.3-4 dashes non-alcoholic orange bitters *, 1 sprig fresh mint
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