Limonada Recipe

Juice the lemons

Roll lemons on the counter to soften, then cut in half and juice until you have 1 cup of lemon juice (about 4–6 lemons depending on size). Strain juice through a fine mesh sieve into a measuring cup to remove seeds and excess pulp if you prefer a clear limonada.

Dissolve the sugar

In a small bowl or measuring cup, combine the 3 tablespoons granulated sugar with 1/2 cup of the cold water. Stir until the sugar is fully dissolved. If you prefer, substitute the sugar with 2 tablespoons of simple syrup (see optional).

Mix the limonada

In a pitcher, combine the strained lemon juice, the dissolved sugar mixture, and the remaining 3.5 cups of cold water. Stir thoroughly and taste. Adjust sweetness by adding more sugar, simple syrup, or a splash of lime juice if desired.

Chill and add ice

Add the 2 cups of ice cubes to the pitcher or fill individual glasses with ice and pour limonada over the ice. If you want a very cold drink immediately, chill the pitcher in the refrigerator for 15–20 minutes before serving.

Prepare garnish

Lightly clap the mint leaves between your palms to release aroma. Add 6 lemon slices and the mint leaves to the pitcher or to individual glasses for visual appeal and fragrance.

Optional brightener and fizz

If using, stir in 1 teaspoon lime juice to add brightness. For a fizzy limonada, replace up to 1 cup of the cold water with 1 cup sparkling water and add it just before serving so it retains carbonation.

Serve

Pour into glasses over ice, garnish each glass with a lemon slice and a sprig of mint. Taste one final time and adjust sweetness or tartness as needed. Serve immediately.