Regular Lemonade Recipe

Make simple syrup

Combine 1 cup granulated sugar and 1 cup water in a small saucepan. Heat over medium, stirring occasionally, until the sugar dissolves and the mixture just comes to a simmer (do not boil vigorously). Once clear and slightly thickened, remove from heat and let cool to room temperature, about 20–30 minutes. Transfer to a jar and refrigerate if not using immediately.

Juice lemons

Roll lemons on the counter under your palm to loosen juices. Cut lemons in half and 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 excess pulp if you prefer a smooth lemonade.

Combine ingredients

In a large pitcher, add the 1 cup fresh lemon juice, 1 cup cooled simple syrup, 4 cups cold water, and a pinch of salt. Stir thoroughly to combine. Taste and adjust sweetness or dilution: add up to 1/2 cup more water if too tart, or up to 1/4 cup more simple syrup if too tart or to taste.

Chill and serve

Add 2 cups ice cubes to the pitcher or place ice in individual glasses. Pour lemonade over ice, garnish with lemon slices and optional mint sprigs. Serve immediately. Leftover lemonade will keep covered in the refrigerator for up to 4 days; stir before serving as separation may occur.