Lemonade Recipe

Combine sugar and water

In a small saucepan combine 1 cup granulated sugar and 1 cup water. If using, add 1 tablespoon lemon zest to the pan to infuse extra citrus aroma.

Heat until dissolved

Place the saucepan over medium heat and stir gently until the sugar completely dissolves and the mixture is clear, about 3–5 minutes. Do not boil vigorously; a gentle simmer is fine.

Cool and strain

Remove from heat. If you added lemon zest, let the syrup steep for 10 minutes off the heat for more flavor, then strain out the zest into a heatproof container. Allow the syrup to cool to room temperature (or chill briefly) before using.

Juice the lemons

Roll the lemons on the counter to loosen juices, then 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 to remove seeds and excess pulp if you prefer a clear lemonade.

Mix lemonade base

In a pitcher combine the 1 cup fresh lemon juice and 1 cup of the cooled simple syrup. Stir to combine.

Adjust strength and sweetness

Add 3 cups cold water to the pitcher and stir. Taste and adjust: if too sweet, add up to 1 more cup cold water; if too tart, add up to 1/4 cup more simple syrup. The provided ratio yields a balanced, medium-sweet lemonade.

Chill and serve

Add 2 cups ice to the pitcher (or individual glasses) to chill. Pour the lemonade into glasses filled with ice, garnish each with a lemon slice and a mint sprig if using.

Storage

Leftover lemonade (without ice) can be refrigerated in a sealed container for up to 4 days. Stir or shake before serving as separation may occur.