Lemonade Recipe

Make the simple syrup

Combine 1 cup granulated sugar and 1 cup water in a small saucepan. Stir to combine and bring to a gentle simmer over medium heat. Once the sugar has fully dissolved and the liquid is clear (about 2–3 minutes), remove from heat.

Allow the syrup to cool to room temperature. You can speed this by transferring to a heatproof jar and placing in the fridge for 15–20 minutes. Refrigerate any unused syrup in a sealed container for up to 2 weeks.

Juice the lemons

Roll the lemons on the counter with your palm to soften them. Cut in half and juice until you have 1 cup (about 6–8 lemons). Strain the juice through a fine-mesh sieve into a measuring cup to remove seeds and excess pulp if you prefer a smoother drink.

Combine ingredients

In a large pitcher, combine the freshly squeezed lemon juice (1 cup), 1 cup of the cooled simple syrup, and 4 cups cold water. Stir well and taste.

Adjust sweetness and flavor

If the lemonade is too sweet, add additional cold water, 1/4 cup at a time, until desired brightness is reached. If too tart, add up to 1/4 cup more simple syrup. Add a pinch of salt if you want to brighten the flavor subtly.

Chill and serve

Add 2 cups of ice to the pitcher or fill individual glasses with ice. Pour the lemonade over ice, garnish with lemon slices and optional mint sprigs. Serve immediately. Leftover lemonade can be refrigerated for up to 4 days; stir or shake before serving as separation may occur.