Fresh Squeezed Lemonade Recipe

Make simple syrup

Combine 1 cup granulated sugar and 1 cup water in a small saucepan. Bring to a gentle simmer over medium heat, stirring occasionally until the sugar is completely dissolved (about 3–4 minutes). Remove from heat and let the simple syrup cool to room temperature (about 15 minutes).

Juice the lemons

Roll each lemon on the counter firmly to soften. Cut lemons in half and use a citrus juicer or reamer to extract juice into a measuring cup. Strain the juice through a fine-mesh sieve into a pitcher to remove seeds and excess pulp. You should have about 1 to 1 1/4 cups (from 8 medium lemons); if less, you can add extra lemon or reduce cold water slightly to keep flavor bright.

Combine and dilute

Add the cooled simple syrup to the strained lemon juice in the pitcher. Pour in 4 cups cold water and stir well. Taste the lemonade and adjust sweetness or strength: add up to 1/2 cup more water if too strong, or up to 1/4 cup more simple syrup (or 1–2 tbsp sugar dissolved) if too tart.

Fill a large pitcher or individual glasses with ice. Pour the lemonade over the ice. Add lemon slices to the pitcher or to individual glasses and lightly bruise mint leaves between your fingers to release aroma, then add to pitcher or glass if using.

Serve immediately for the brightest flavor, or chill in the refrigerator for 1–2 hours to let flavors meld. Stir before serving if syrup has settled. Leftover lemonade keeps covered in the refrigerator for up to 3 days; stir or shake before serving.