Lemonade Recipe

Lemonade

1. 1

   Juice the lemons

   Roll lemons on the counter under your palm to loosen juices. Cut lemons in half and use a citrus juicer or reamer to extract fresh juice until you have 1 cup (about 4–6 medium lemons). Strain the juice through a fine mesh sieve into a measuring cup to remove seeds and excessive pulp. If you used the zest, reserve it separately.

2. 2

   Make simple syrup

   Combine 3 tablespoons granulated sugar and 1 cup hot water in a heatproof measuring cup or small saucepan. Stir until the sugar is completely dissolved. If you prefer less sugar, start with 2 tbs and adjust later. Stir in the optional 1 teaspoon lemon zest while warm to infuse extra lemon flavor, then let the syrup cool slightly (2–3 minutes).

3. 3

   Combine and dilute

   In a pitcher, pour the strained lemon juice, the cooled simple syrup, and 3 cups cold water. Stir thoroughly and taste. The target balance is bright, tart, and slightly sweet; if it's too tart, add up to 1/2 cup more cold water or up to 1–2 tablespoons more sugar dissolved in a little hot water. If it's too sweet, add up to 1/4 cup more lemon juice or reduce added water.

4. 4

   Adjust and chill

   If you used a pinch of fine salt, add it now and stir to incorporate (salt rounds out acidity). Fill the pitcher with 2 cups ice cubes or place ice in individual glasses when serving. Refrigerate the mixed lemonade for at least 15 minutes to chill and let flavors meld, or serve immediately over ice for fastest service.

5. 5

   Serve and garnish

   Pour lemonade over ice in glasses. Garnish each glass with a lemon slice and a sprig of mint if desired. Stir briefly before drinking. Leftover lemonade can be stored covered in the refrigerator for up to 3 days; stir or shake before serving because separation may occur.