Lemonade Recipe

1. Make simple syrup

In a heatproof measuring cup or small saucepan, combine 3 tablespoons granulated sugar with 1 cup hot water. Stir until the sugar is completely dissolved. Allow the syrup to cool for 5–10 minutes (or place in the refrigerator for faster cooling).

2. Juice lemons

While the syrup cools, juice enough lemons to yield 1 cup fresh lemon juice (about 4–6 medium lemons depending on size). Strain the juice through a fine-mesh sieve into a pitcher to remove seeds and excessive pulp if you prefer a clearer lemonade.

3. Combine and dilute

Add the cooled simple syrup to the pitcher with the lemon juice. Pour in 3 cups cold water. Stir thoroughly, taste, and adjust: for a sweeter lemonade, add up to 1–2 more tablespoons sugar dissolved in a splash of warm water; for a tarter drink, add a small squeeze of lemon.

4. Chill and serve

Add 2 cups of ice to the pitcher (or fill glasses with ice). Pour the lemonade into glasses. Garnish each glass with a lemon slice and a mint sprig if using. Serve immediately.

5. Storage: Refrigerate leftover lemonade in a sealed container for up to 3 days. Stir before serving as separation may occur.