Our story

Daily Lemon started as a folding table outside a house in Talisay City with one cooler, a crate of lemons and a hand press. People kept coming back, so we bought a second cooler.

The recipe has not changed much since then. We squeeze whole lemons every morning, sweeten with cane sugar or wild honey, and bottle everything the same day. When a batch runs out, it runs out — we would rather sell you nothing than sell you yesterday's lemonade.

How we make it

Lemons arrive from local growers twice a week. Fruit for the blended flavours is pureed fresh, never from a syrup pump. Everything is chilled to 4°C before it leaves the kitchen and travels in insulated boxes with ice packs.