Lemonade Recipe

Combine and dissolve

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

Heat the mixture over medium heat, stirring frequently, until the sugar is fully dissolved and the mixture is just simmering (do not boil vigorously). This takes about 3–5 minutes.

Remove the pan from heat and let the syrup cool to room temperature. If you used lemon zest, strain it out once cooled. Transfer syrup to a jar or container and refrigerate if not using immediately. Makes about 1 cup simple syrup.

Juice the lemons

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

Mix

In a large pitcher, combine the 1 cup fresh lemon juice, 1 cup simple syrup, and 4 cups cold water. Stir well and taste. Adjust sweetness by adding more simple syrup (1–2 tablespoons at a time) or more water if it's too strong.

Chill and serve

Add about 4 cups of ice to the pitcher or fill individual glasses with ice. Pour lemonade over ice. Garnish with lemon slices and mint sprigs if desired. Serve immediately.

Leftover lemonade can be refrigerated in a covered container for up to 3–4 days. Stir before serving as separation can occur.