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Ingredients
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Lemonade Base
Method
Lemonade Base
Make simple syrup
Combine 1 cup granulated sugar and 1 cup water in a small saucepan. Heat over medium, stirring constantly, until the sugar fully dissolves and the liquid is clear (about 3–4 minutes). Remove from heat and let syrup cool to room temperature (about 15 minutes).
Juice the lemons
While the syrup cools, roll lemons firmly on the counter to loosen juices. Cut lemons in half and juice until you have approximately 1.5 cups fresh lemon juice (about 6–8 medium lemons). Strain the juice through a fine mesh sieve into a measuring cup to remove seeds and excess pulp.
Combine and dilute
In a 2-quart pitcher, combine the strained lemon juice and cooled simple syrup. Add a pinch of salt to brighten flavors. Pour in 4 cups cold water, stir well, and taste. Adjust sweetness or acidity by adding more water (to dilute) or more syrup or lemon juice as needed to reach your preferred balance.
Chill and serve
Add 6 cups of ice to the pitcher or to individual glasses. Pour lemonade over ice, garnish each glass with a lemon slice and a mint sprig if using. Serve immediately. For free-refill service, keep extra chilled lemonade in a sealed pitcher in the refrigerator and refill glasses over fresh ice.