It takes just 20 minutes to make Lemonade Moonshine with Everclear! You're going to love this easy, delicious lemonade with alcohol!

Papa C is in the house!
Of course, Mamma C is writing this post. But when it comes to homemade moonshine or cocktails, you know my hubby is involved.
He developed this lemonade moonshine recipe that's become a big hit with Cooking with Mamma C visitors over the years.
That's because it's refreshing, sweet-tart and oh-so delicious. It's the spiked lemonade of your dreams!
Plus, it's even easier to make than my hubby's famous Apple Pie Moonshine.
This lemonade version is ready in less than 20 minutes. You don't have to boil it or let it sit overnight.
If you can dissolve sugar in a pot of water on the stove, you've conquered the most challenging part of the recipe!
Recipe ingredients
Everclear: This lemonade moonshine calls for 151-proof Everclear, a strong, clear, pure-grain alcohol. You can buy it at the liquor store. (You should have seen me awkwardly asking the clerk for Everclear at 2 o'clock in the afternoon!)
If you only can find 190-proof Everclear, you can make a stronger batch. See the Recipe Tips section and notes on the recipe card.
And, if you're wondering what Everclear tastes like, it has no flavor. It's just really strong alcohol.
But don't worry! We'll infuse it with a simple syrup lemonade to make a delicious, moonshine cocktail.
Lemon Juice: For convenience, we use bottled lemon juice here, but feel free to use fresh lemon juice if you prefer. The recipe calls for 2 ¼ cups of juice, so you'd need at least 14 lemons.
Sugar: This Everclear moonshine recipe calls for granulated sugar, and we've never tried any substitutes. You should be able to use Stevia or monk fruit sweetener instead, but you'd have to experiment with the amount.
How to make lemonade moonshine
See the card at the end of this post for the full recipe, but here's an overview.
- Whisk the water and sugar in a pot and heat it on the stove over medium heat, just until the sugar dissolves.
- Let the simple syrup cool, then whisk in 151-proof Everclear and lemon juice.
Transfer the lemonade moonshine to bottles or mason jars, (affiliate links) and suddenly, it's summer.
Even if it's snowing!
Recipe tips
- With this recipe, each 8-ounce glass will be 15-proof. For a stronger moonshine (30-proof), use 3 cups of water, ½ cup of sugar, 1 cup of 151-proof Everclear, and 1 cup of lemon juice.
- If you only have 190-proof Everclear, you can make 25 cups of 30-proof lemonade moonshine. Use 17 cups of water, 2 cups of sugar, 4 cups of Everclear 190 and 4 cups of lemon juice.
- If you want a stronger lemon flavor, you can add more lemon juice, even after the batch is made.
Frequently asked questions
Moonshine refers to homemade, illegally produced, strong whiskey made from corn. It's clear and unaged.
Everclear is a brand of potent, clear alcohol made from grain. It's sold in bottles ranging from 120-proof to 190-proof.
Flavored moonshine recipes like this boozy lemonade typically use Everclear as the base, so it's not illegal.
If the moonshine drink is 64-proof or higher, it doesn't need to be refrigerated.
This Lemonade Moonshine Cocktail must be refrigerated because it's only 15-proof and contains lemon juice. Store in it a tightly closed mason jar in the refrigerator and use it within two weeks.
If you make 30-proof lemonade moonshine, you can store it for up to four weeks in the refrigerator.
More cocktails to try
- How to Make Wine Slushies
- Amaretto Cherry Sour
- Sweet Tea and Rum
- Chocolate Liqueur Recipe
- Coquito Drink
Enjoy!
If you try this Lemonade Moonshine with Everclear, please leave a comment and a rating!
Lemonade Moonshine
Ingredients
- 6 ¾ cups water
- 1 cup granulated sugar
- 1 cup 151-proof Everclear alcohol
- 2 ¼ cups lemon juice (Bottled juice is fine. See notes.)
Instructions
- Add the water and sugar to a large pot on the stove and whisk to combine. Heat the pot over medium heat until the sugar is dissolved, stirring occasionally. (There is no need to boil the mixture.)
- Move the pot to a cool burner and let the sugar water (simple syrup) cool. (The 151 alcohol is flammable, so it's important to make sure the water mixture is no longer hot when you add the alcohol.)
- When the water mixture is cooled off, whisk in the Everclear and lemon juice.
- Transfer your lemonade moonshine to bottles or mason jars and refrigerate for up to two weeks. Serve chilled, with ice, if desired.
Video
Notes
- For convenience, we use bottled lemon juice here, but feel free to use fresh lemon juice if you prefer. You'd need at least 14 lemons.
- With this recipe, each 8-ounce glass will be 15-proof. For a stronger moonshine (30- proof), use 3 cups water, ½ cup sugar, 1 cup alcohol, and 1 cup lemon juice.
- If you only have 190-proof Everclear, you can make 25 cups of 30-proof lemonade moonshine. Use 17 cups of water, 2 cups of sugar, 4 cups of Everclear 190 and 4 cups of lemon juice.
- Any flavored moonshine that is less than 64-proof needs to be refrigerated.
Nutrition
(Recipe Source: Papa C, aka my hubby, the drinks master. Originally published on March 14, 2018 and updated now with additional information.)
Debbie says
I make my own moonshine as well, and found your recipe and I am trying it right now. I'd like to turn it into a pink lemonade, I'm going to guess on how much cherry juice to use, but curious what you think
Mamma C says
Hi Debbie - I'd add just enough to make it pale pink. It will probably make the drink sweeter. We haven't tried making it that way.
Sara Sizemore says
I make the apple pie, and lemonade. Both are huge sellers for me, but strangely enough, the local law enforcement in my county are the biggest buyers! I have actually delivered huge batches to be served at their weddings! I'm not getting "rich," but I am having a great deal of fun! Your recipes ROCK!! It also provides a great deal of entertainment. THANK YOU.
Mamma C says
Hi Sara - Wow! It's nice to hear how much people are enjoying the moonshine recipes. I'm glad you're having fun!
Medullan says
Great recipe can't taste the alcohol at all! Needs baking soda though. That is the secret ingredient to any good lemonade.
Mamma C says
Hi Medullan - I'm glad you enjoyed the it! I suppose baking soda would make it fizzy.
Clayton says
Can i make this using Crystal Light Lemonade mix ?
Mamma C says
Hi Clayton - We haven't tested it with lemonade mix. Let us know if you try it.
terri says
I just made it and was planning on putting it on the shelf for four months, Can I do this in a cool dry place in a canning jar?
Mamma C says
Hi Terri - No, it needs to be refrigerated for up to two weeks, since there's not enough alcohol to preserve the lemonade.
Henry says
When making this I poured the lemon juice in with the water in the sugar on the stove top is it still going to come out correctly or do I have to restart the whole process
Mamma C says
Hi Henry - It probably will be fine. We've never tried it that way.
Al Quillin says
This was awesome possum!!
Mamma C says
Hi Al - Haha! We're glad you enjoyed it. Thanks for letting us know.
Al Quillin says
So if I want to put a gallon of lemonade moonshine in quart jars, I need to multiply the base by 5? I really suck at this, I'm sorry
Mamma C says
Hi Al - The base recipe makes 10 cups. There are 16 cups in a gallon. I would make 1.5 times the recipe to yield 15 cups, which is close to a gallon.
Hadiya Allen says
Hi Mamma C,
How long does it.last if placed in the refrigerator?
Mamma C says
Hi Hadiya - Two weeks. It's stated in the recipe. Enjoy!
Bambama says
Hey Mamma C,
I am so excited to finally try this recipe out. Thank you so much. But I have a question, what is the actual amount of finished simple syrup you put into the recipe? Since we are on the go all week, but still need a moonshine pick me up, we thought we'd save us time and just get a bottle of ready made simple syrup. Much luv
Mamma C says
Hi Bambama - We've never measured the volume of the simple syrup after dissolving the sugar into 6 3/4 cups of water. If the volume changes at all, it's probably 7 cups of simple syrup, at most. Enjoy.
Ginger says
Try freezing it! It is amazing
Mamma C says
Hi Ginger - That does sound amazing! Thanks for letting us know.
Richard M Freeman says
How can I turn this recipe in to making 5 gallons? Lol I'm not smart with math. Thanks for your help, Rick Freeman
Mamma C says
Hi Rick - You'd have to multiply the ingredients by 8. The base recipe makes 80 ounces. There are 128 ounces in a gallon. Five gallons is 640 ounces.