Disco Lemonade Recipe

Make lemon simple syrup

Combine 1 cup granulated sugar and 1 cup water in a small saucepan over medium heat. Stir until sugar dissolves and the mixture barely simmers (do not boil vigorously) for about 3–4 minutes. Remove from heat, add 1 tablespoon fresh lemon zest, and let steep for 10 minutes to infuse bright lemon oils. Strain the syrup through a fine mesh sieve into a heatproof container, discarding the zest. Cool to room temperature or refrigerate until chilled (about 20–30 minutes).

Juice lemons

Juice fresh lemons until you have 1 cup of lemon juice (about 4–6 medium lemons). Strain pulp and seeds if desired for a smoother drink.

Mix lemonade

In a large pitcher, combine the chilled lemon simple syrup, 1 cup fresh lemon juice, and 3 cups cold water. Stir well and taste. If you prefer sweeter lemonade, add up to 2 tablespoons additional syrup; for tarter, add a splash more water. Add 2 cups of ice to the pitcher to chill quickly.

Add sparkle

Just before serving, stir in 1 cup chilled sparkling water to give the drink effervescence. Sprinkle 1 teaspoon edible glitter into the pitcher and whisk gently — the glitter is edible and will suspend in the drink creating the disco shimmer. Do not over-whisk to preserve bubbles.

Optional adult version

If making cocktails, divide the lemonade into four glasses and add 1.5 tablespoons (about 22.5 ml) of vodka or gin per serving (6 tablespoons total for the pitcher). Stir gently to combine.

Garnish and serve

Pour Disco Lemonade into four serving glasses over ice. Slide a lemon wheel on each rim and tuck 2 fresh mint leaves into each glass. Serve immediately so the edible glitter sparkles in the glass.