Lemonade Recipe

Make simple syrup

Combine 1 cup granulated sugar and 1 cup water in a small saucepan. Place over medium heat and stir frequently until the sugar dissolves and the mixture comes to a gentle simmer. Once clear and uniform (about 3–5 minutes), remove from heat and let cool to room temperature. Transfer to a jar and refrigerate if not using immediately. Yields 1 cup simple syrup.

Juice lemons

Roll the lemons on the countertop with firm pressure to soften them. Cut lemons in half and juice until you have 1 cup (about 3–4 large lemons). Strain the juice through a fine mesh sieve into a measuring cup to remove seeds and excess pulp if desired.

Combine lemonade base

In a large pitcher (at least 2 quart capacity), pour the 1 cup fresh lemon juice and 1 cup simple syrup. Stir to combine.

Dilute to taste

Add 3 cups cold water to the pitcher and stir. Taste the lemonade: if it is too sweet, add up to 1/2 cup additional water; if too tart, add up to 1/4 cup additional simple syrup. Adjust until balanced for your preference.

Chill and serve

Add 4 cups of ice to the pitcher or place ice in individual glasses. Pour lemonade over ice, garnish each glass with a lemon slice and a mint sprig if using. Serve immediately. Leftover lemonade will keep covered in the refrigerator for up to 4 days; stir before serving.