Lemon Recipe

Prepare lemons

Wash the lemons thoroughly under cool running water. Pat dry. Roll each lemon on the countertop applying gentle pressure to soften and release more juice.

Zest one lemon

Using a microplane or fine grater, zest one lemon to obtain about 1 tablespoon of bright yellow zest, avoiding the white pith. Set the zest aside for garnish or flavoring.

Juice lemons

Cut both lemons in half and juice them to yield approximately 1/3 to 1/2 cup (80–120 ml) of fresh lemon juice. Strain the juice through a fine sieve into a bowl to remove seeds and excess pulp if you prefer a smooth liquid.

Make simple lemon syrup

In a small saucepan, combine 1 cup water and 2 tablespoons granulated sugar. Warm over medium heat, stirring until the sugar fully dissolves and the mixture comes to a gentle simmer (do not boil vigorously). Remove from heat and stir in 1/2 teaspoon salt until dissolved. Allow the syrup to cool slightly.

Combine lemon juice and syrup

Pour the strained fresh lemon juice into the cooled syrup and stir well to combine. Taste and adjust sweetness or salt: add more sugar (1/2 tsp increments) if too tart, or a few drops of water if too concentrated.

Assemble serving (lemon refresher)

Fill two glasses with ice (about 1/2 cup ice per glass). Divide the lemon-syrup mixture between the glasses. Top each with 1/4 to 1/2 cup cold water or sparkling water to taste (not included in ingredient list) and stir gently.

Garnish and finish

Sprinkle the reserved lemon zest over the drinks. Add a sprig of mint if using. Optionally, rim the glass with sugar by rubbing a lemon wedge around the edge and dipping it in granulated sugar.