F&f Lemonade Recipe

Juice the lemons

Roll the lemons on the counter to loosen juice. Cut lemons in half and juice until you have 1 cup (about 4–6 medium lemons). Strain through a fine sieve into a measuring cup to remove seeds and most pulp.

Dissolve sugar

In a small bowl or measuring cup, combine 3 tablespoons granulated sugar with 2 tablespoons warm water or the 2 tablespoons simple syrup (if using). Stir until sugar is fully dissolved to make a concentrated syrup. This prevents graininess in the final drink.

In a pitcher, combine the strained lemon juice and the dissolved sugar syrup. Add 3 cups cold water and stir well. Taste and adjust: if too sweet, add a little more lemon juice; if too tart, add up to 1 additional tablespoon of sugar dissolved in a splash of warm water or simple syrup.

Add 3 cups of ice to the pitcher (or fill glasses when serving) and stir again to chill and slightly dilute the lemonade to a balanced flavor.

If making sparkling lemonade, reduce the cold water to 2 cups and just before serving, top the pitcher or individual glasses with 1 cup chilled sparkling water. Stir gently to combine to preserve fizz.

Add optional garnishes: bruise or clap 6–8 fresh mint leaves between your hands to release aroma and add to the pitcher or individual glasses. Float lemon slices in the pitcher or on top of each glass.

Serve immediately over ice. Store any leftover lemonade in the refrigerator for up to 3 days; stir before serving as separation may occur.