Lemonade Stand Recipe

Make simple syrup

Combine 0.5 cups water and 0.75 cups granulated sugar in a small saucepan. Warm over medium heat, stirring until sugar dissolves and liquid is clear. Do not boil. Once dissolved, remove from heat and let cool 10 minutes.

While syrup cools, juice fresh lemons until you have 1 cup of lemon juice (about 4–6 lemons depending on size). Strain seeds and excess pulp through a fine mesh sieve into a measuring cup.

In a large pitcher, combine the strained 1 cup lemon juice, cooled simple syrup, and 3 cups cold water. Stir thoroughly and taste. Adjust sweetness by adding more water (for less sweet) or up to 2 tablespoons additional sugar dissolved in a little warm water if needed.

Add 4 cups of ice to the pitcher or chill in the refrigerator until cold (20–30 minutes).

Lightly clap the mint leaves between your hands to release oils, then add the mint to the pitcher and gently stir once to distribute aroma. Reserve a few sprigs for garnish.

Add the lemon slices to the pitcher for visual appeal and extra brightness. If using, grate 1 tablespoon lemon zest over the top and stir gently.

To make individual lemonade shandies (serves 4): Pour 6 fl oz chilled lemonade into each tall glass (about 3/4 full if you want a lighter beer presence).

Top each glass with 6 fl oz chilled light lager or wheat beer, pouring slowly down the side of the glass to preserve carbonation and create a light head.

If using elderflower liqueur, add 1/4 tsp to each glass before adding beer for a floral note. Stir gently once to combine.

Garnish each glass with a lemon slice and a sprig of mint. Serve immediately with a straw or stirring spoon.