Lemonade Recipe

Juice the lemons

Roll whole lemons on the counter to soften, cut in half, and juice until you have 1 cup (about 4–6 lemons depending on size). Strain the juice through a fine mesh sieve into a measuring cup or bowl to remove seeds and excess pulp.

Dissolve the sugar

If using granulated sugar: combine 3 tablespoons sugar with 1/2 cup of the cold water in a pitcher and stir vigorously until the sugar dissolves (warm a few tablespoons of water if needed, but cool before proceeding). If using simple syrup instead, skip this step and add 1/4 cup simple syrup directly to the pitcher.

Combine and dilute

Add the strained lemon juice to the pitcher with the dissolved sugar or simple syrup. Pour in the remaining cold water (about 3.5–4 cups total, adjusting if you used warm water earlier). Stir well to combine and taste.

Adjust sweetness and strength

If lemonade is too tart, add up to 1–2 more tablespoons sugar (or more simple syrup), dissolving it as needed. If too sweet, add a little more cold water. Aim for a bright, balanced flavor.

Chill

Refrigerate the lemonade for at least 30 minutes to one hour to fully chill and allow flavors to meld. Alternatively, serve immediately over ice for a quicker option.

Prepare garnish: place lemon slices and fresh mint leaves in the pitcher or add to individual glasses. Lightly bruise mint by clapping between your hands or gently muddling to release aroma before adding.

Serve: fill glasses with ice cubes, pour chilled lemonade over the ice, add a lemon slice and a sprig of mint to each glass. Stir briefly and serve promptly.

Storage: store leftover lemonade in a covered pitcher in the refrigerator for up to 3 days. Stir before serving as separation can occur. If stored longer, freshen with a squeeze of lemon if flavor has dulled.