Lemonade Recipe

Lemonade Base

1. 1

   Juice the lemons

   Roll lemons on the countertop to loosen juices. Cut enough lemons in half to yield 1 cup (about 4–6 medium lemons). Use a citrus juicer or reamer to extract juice into a measuring cup, straining out seeds. If you prefer pulp in your lemonade, reserve a small spoonful of pulp.

2. 2

   Make simple syrup

   Combine 1 cup granulated sugar and 1 cup water in a small saucepan. Warm over medium heat, stirring frequently, until sugar dissolves completely and the liquid is clear (do not boil). Remove from heat and let cool slightly. This creates a concentrated syrup that blends evenly into cold liquids.

3. 3

   Mix lemonade

   In a large pitcher, combine the strained fresh lemon juice and the cooled simple syrup. Add the remaining 3 cups of cold water to the pitcher and stir thoroughly. Taste and adjust sweetness or strength: add more water if too tart, or 1–2 tablespoons extra sugar dissolved in a small amount of warm water (or more simple syrup) if too tart. If using, stir in a pinch (0.25 tsp) of coarse salt to round the flavor.

4. 4

   Chill and serve

   Add 2 cups of ice to the pitcher or to individual glasses. Pour the lemonade over ice. Garnish each glass with lemon slices and a few fresh mint leaves, if desired. Serve immediately, or refrigerate the pitcher for up to 3 days. Stir before serving if separation occurs.