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
Video
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.
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.Â
Nutrition
(Recipe Source: Papa C, aka my hubby, the drinks master. Originally published on March 14, 2018 and updated now with additional information.)
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