Lemonade Recipe

Juice the lemons

Roll 4–6 medium lemons on the countertop to loosen juices. Cut lemons in half and juice until you have 1 cup (240 ml) of fresh lemon juice. Strain through a fine-mesh sieve into a measuring cup to remove seeds and excess pulp if you prefer a clear lemonade.

Make the simple syrup

In a small saucepan combine 3 tablespoons granulated sugar with 3 tablespoons (45 ml) of water (from the measured cold water). Warm over medium heat, stirring until the sugar fully dissolves and the liquid is clear (about 2–3 minutes). Remove from heat and let the syrup cool slightly. If you prefer, skip heating and dissolve sugar directly in lemon juice by stirring vigorously, but warm syrup ensures no grit.

Combine lemonade

In a pitcher, pour the strained lemon juice and the cooled simple syrup. Add the remaining cold water (about 3 3/4 cups if 3 tablespoons were used for syrup) and stir well. Taste and adjust: for sweeter lemonade add up to 1 more tablespoon sugar or more syrup; for tarter, add a little more water or 1–2 teaspoons extra lemon juice.

Finish and serve

Add a pinch of fine salt to deepen flavors if using. Add ice cubes to the pitcher or to individual glasses. Pour lemonade over ice, garnish each glass with a lemon slice and 2 mint leaves if desired. Stir before serving. Keeps refrigerated for up to 3 days; stir or shake before serving as separation may occur.