Lemongrass and Mixed Citrus Lemonade

Two glasses of refreshing mixed citrus lemonade over ice and a bottle to the side with the base syrup which includes vanilla bean.
Our three Simple Feast chefs

Simple Feast

Our chefs

Makes enough for 10 glasses

Active Time: 15 minutes

Total Time: 2½ hours

This mixed citrus lemonade is super simple and a refreshing favorite at Simple Feast. Serve in a tall glass with lots of ice or as is, with extra rounds of citrus, or use it as the perfect mixer with a dash of rum or tequila.


  • 1 stalk lemongrass

  • ½ vanilla bean, pr 1 teaspoon pure vanilla extract

  • ¾ cup agave syrup

  • ⅔ cup water

  • 3 lemons

  • 3 limes

  • 1 pink grapefruit

  • 10 cups sparkling water


Trim and crush the lemongrass. Cut into six pieces and put in a medium saucepan.

Cut the vanilla bean in half lengthwise, scrape out the seeds, and add the seeds and pod to the saucepan, along with the agave and ⅔ cup water. Bring to a boil. Lower the heat and simmer, stirring to dissolve the agave, about 2 minutes. Remove from the heat and let sit for the flavors to infuse and the syrup to cool, about 20 minutes.

Meanwhile, set a fine mesh strainer over a large spouted measuring cup. Juice 2 of the lemons, 2 of the limes, and the grapefruit into the strainer. Remove the strainer and add the cooled syrup to the juice. Refrigerate until cold, about 2 hours.

This makes about 2 ½ cups of lemonade base, enough for 10 glasses. For every ¼ cup of lemonade base, plan on 1 cup of sparkling water.

Fill a large pitcher or individual glasses with ice. Slice the remaining lemon and lime into rounds and put in the pitcher or glasses. Add the desired amount of lemonade base and then the sparkling water.