Lemon Recipe

Wash and zest

Rinse the lemons under cool running water and dry. Using a fine grater or microplane, zest two of the lemons until you have about 2 tablespoons of zest. Avoid the white pith.

Juice

Cut all 4 lemons in half and use a citrus juicer or reamer to extract juice. Strain the juice through a fine-mesh sieve into a measuring cup to remove seeds and pulp. You should end up with about 1 cup of fresh lemon juice. If you have slightly less, add water later to adjust.

Combine 1 cup granulated sugar and 1 cup water in a small saucepan. Add the 2 tablespoons of lemon zest. Bring to a gentle simmer over medium heat, stirring until the sugar is fully dissolved. Reduce heat and simmer for 3 minutes to infuse the zest. Remove from heat and let the syrup cool for 10 minutes, then strain out the zest into a heatproof bowl or measuring cup.

Stir the strained syrup into the measured 1 cup of fresh lemon juice. Taste and, if the mixture is too sharp, add 1–2 tablespoons more sugar dissolved into a little warm water, or dilute with up to 2 tablespoons of water to reach your preferred balance. Chill if making a cold beverage.

For still lemonade: Fill a pitcher with ice (about 2 cups) and pour in the lemon syrup + juice mixture. Add 2 cups cold water and stir. Taste and adjust sweetness or dilution by adding more water or a splash of syrup.

For sparkling lemonade: Fill glasses with ice, pour half lemonade mixture per glass, then top with sparkling water to taste (about 1/4 – 1/2 cup per glass) and stir gently.

Garnish each glass with a few fresh mint leaves and a thin lemon wheel or twist. Serve immediately.