Citron Pressé (Fresh Lemonade with Sugar Syrup)

A classic French café refreshment, citron pressé sits somewhere between fresh lemonade and a made-to-order lemon cordial. Its character comes from freshly squeezed lemon juice sharpened with cold still water and softened by sugar syrup, so the drink can be stirred to the exact level of sweetness and acidity preferred. Served over ice, it should taste clean, bright and bracing rather than heavy or syrupy. The simplicity is the point: good lemons, cold water and enough sweetness to round the citrus without masking its crisp finish.
Recipe by JustRecipes Editorial Team
Content validated: August 2026 How we create recipes
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Cuisine style French café drink
Cooking style No-cook preparation • Minimal cleanup
Time commitment Under 15 minutes

Why this recipe works

  • Ready in minutes: Everything is mixed directly in the glass, so there is no cooking, batching or special preparation required.
  • Easy to balance: Fresh lemon juice gives the drink its sharpness, while sugar and cold water soften the acidity to taste.
  • Clean, fresh finish: Ice and cold mineral water keep the drink crisp rather than heavy or syrupy.

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Ingredient notes

  • Use fresh lemons: Freshly squeezed lemon juice is central to citron pressé; bottled juice will taste flatter and more bitter.
  • Adjust the sweetness gradually: Stir well before adding more sugar, as caster sugar needs a short moment to dissolve fully in cold liquid.
  • Choose well-chilled water: Cold still mineral water keeps the drink crisp and helps avoid a diluted, lukewarm finish once the ice is added.

Ingredient swaps

  • Use agave syrup: Agave syrup dissolves quickly and gives a slightly rounder sweetness than caster sugar.
  • Make it sparkling: Swap still mineral water for sparkling water if you prefer a lighter, fizzy version.

Make-ahead tips

  • Mix without ice: If preparing ahead, combine the lemon juice, sugar and water without ice, then refrigerate and stir again before serving.
  • Best served fresh: The flavour is brightest when served immediately over fresh ice, before the lemon loses its clean citrus edge.

Common mistakes

  • Undissolved sugar: If the drink tastes gritty, keep stirring the sugar with a small splash of water before topping up the glass.
  • Over-dilution: Add water gradually and taste as you go; too much water can mute both the lemon sharpness and sweetness.

Equipment you'll need

Citrus juicer Jigger Measuring spoons
Ingredients
Instructions
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  1. Put the caster sugar in a glass and add a small splash of the still mineral water. Stir for 30 to 60 seconds until the sugar is mostly dissolved.
  2. Halve the lemon and squeeze the juice into the glass, catching any pips. Stir well, then taste for sharpness.
  3. Add the ice cubes, then top up with the remaining still mineral water and stir again. Taste and adjust by stirring a little longer to dissolve more sugar, or by adding a little more water for a softer drink.

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Recipe notes

Tips

  • For a smoother drink, dissolve the caster sugar fully with a little still mineral water before adding the lemon juice.
  • If serving to children or anyone sensitive to acidity, start with slightly less lemon juice and add more to taste.

Substitutions

  • Replace caster sugar with agave syrup for a quicker dissolve and a slightly rounder sweetness.
  • Replace still mineral water with sparkling water for a more refreshing, fizzy citron pressé.

Storage

  • Refrigerate up to 1 days
  • Best served immediately over ice. If needed, mix the lemon juice, caster sugar and still mineral water (without ice) and refrigerate for up to 24 hours; stir well before serving and add fresh ice cubes.

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Citron Pressé (Fresh Lemonade with Sugar Syrup)
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Recipe overview

  • Servings: 1 glasses
  • Total time: 10min (10min active)
  • Difficulty: Easy
  • Cuisine: French
Beginner friendly Kid friendly
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Equipment you'll need

Citrus juicer Jigger Measuring spoons

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Caster sugar

1 cup ≈ 200 g
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Still Mineral Water

1 cup ≈ 240 ml
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