Plantation-Style Vanilla Lemonade

Plantation-Style Vanilla Lemonade

Nessie-Anne 0

"This lemon yellow lemonade is what I remember lemonade should taste like. Never watered down with a real lemon kick! Serve over ice or frozen lemonade cubes."

Ingredients 10 m {{adjustedServings}} servings 112 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 112 kcal
  • 6%
  • Fat:
  • 0.2 g
  • < 1%
  • Carbs:
  • 32.7g
  • 11%
  • Protein:
  • 0.9 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 9 mg
  • < 1%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. Cut the lemons in half and scoop the pulp into a blender. Add half of the rinds along with the sugar, vanilla extract, and 2 cups of the water. Blend until smooth, then strain into a serving pitcher and stir in the remaining water.
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Reviews 14

  1. 19 Ratings


I love this lemonade - it's got the perfect blend of lemon sour and vanilla musk. I use one or two more lemons than the recipe calls for because I like my lemonade nice and sour, and I largely omit the rinds to avoid the bitterness of the lemon pith. I am always grabbing 10-12 lemons at the store to stock up for this recipe!


It's my pleasure to be the first to rate this recipe. With just a hint of vanilla aftertaste, it tastes something like if Orange Julius were to make lemonade? It has just enough sweetness to bring out the vanilla flavor, but not too much to overwhelm the tartness of the lemon. Also, I'm not sure if the recipe is intended to use the entire lemon rind and not just the zest(?), as lemon pith is quite bitter. I HIGHLY recommend using Meyer lemons if you can find them. They're sweeter and much more fragrant; plus, they have minimal pith, so you can put the rinds directly into the blender without zesting!

Sarah Jo

Very good. Got the thumbs up not only from me, but from the little ones, too.