Lemonade Recipe

Combine sugar and water

In a small saucepan, combine 1 cup granulated sugar and 1 cup water. If using, add 1 tablespoon lemon zest for extra citrus aroma.

Heat to dissolve

Place the saucepan over medium heat. Stir constantly until the sugar is fully dissolved and the mixture is just simmering (do not boil vigorously). This should take about 3–5 minutes.

Cool and strain

Remove from heat and let the simple syrup cool to room temperature. If you used lemon zest, strain the syrup through a fine-mesh sieve to remove the zest. Transfer the syrup to a jar and refrigerate if not using immediately.

Juice the lemons

Roll the lemons firmly on the counter to loosen juices. Cut lemons in half and juice until you have approximately 1 cup (240 ml) fresh lemon juice. Strain the juice through a fine-mesh sieve to remove seeds and excess pulp if you prefer a clear lemonade.

Mix lemonade base

In a large pitcher, combine the 1 cup fresh lemon juice, 1 cup cooled simple syrup, and 4 cups cold water. Stir thoroughly and taste.

Adjust sweetness and tartness

If the lemonade is too sweet, add cold water 1/4 cup at a time until it reaches the desired tartness. If it's too tart, add more simple syrup in 1-2 tablespoon increments. Aim for a balanced bright lemon flavor.

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 mint sprigs if using, and serve immediately. Leftover lemonade can be refrigerated for up to 3–4 days; stir before serving.