Favored Lemonade Recipe

Combine 1 cup granulated sugar and 1 cup water in a small saucepan.

Add 1 tablespoon lemon zest if using — this will infuse a brighter lemon aroma into the syrup.

Place saucepan over medium heat and stir until the sugar fully dissolves and the mixture just comes to a simmer, about 3–5 minutes. Do not boil vigorously.

Remove from heat and let the syrup cool to room temperature (about 20–30 minutes) so the zest infuses further.

Strain out the zest with a fine mesh sieve and transfer the clear syrup to a clean container. Refrigerate until ready to use. Simple syrup will keep in the refrigerator for up to 2 weeks.

Juice the lemons

Roll the lemons on the countertop under your palm to soften, then cut them in half and juice until you have 1 cup (about 4–6 medium lemons). Strain the juice through a fine mesh sieve into a measuring cup to remove seeds and excess pulp, if desired.

Mix base

In a pitcher, combine the strained 1 cup fresh lemon juice and 1 cup simple syrup.

Add 3 cups cold water to the pitcher and stir well. Taste and adjust sweetness: if too sweet, add up to 1/2 cup more water; if too tart, add up to 1/4 cup more simple syrup, mixing after each addition.

If desired, add a pinch of salt to brighten the flavors and stir to dissolve.

Add 4 cups of ice to the pitcher or fill individual glasses with ice and pour the lemonade over them. Stir gently to chill the lemonade uniformly.

Garnish with lemon slices and mint leaves. Serve immediately.

Leftover lemonade can be refrigerated in a sealed pitcher for up to 3 days. Stir or shake before serving as separation may occur.