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Ingredients
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Lemonade
Method
Lemonade
- 1
Measure and prepare
Measure 3 fl oz (about 6 tablespoons) of freshly squeezed lemon juice. If using fresh lemons, roll them on the counter to loosen juice, cut in half and juice. Reserve a small pinch of finely grated lemon zest if using.
- 2
Make simple syrup
In a small heatproof container combine 2.5 tablespoons granulated sugar with 1.5 fl oz of the water (warm or room temperature). Stir until the sugar is fully dissolved. Warming slightly (microwave 10–15 seconds or warm on stovetop) helps dissolve sugar quicker but is optional. This creates a concentrated sweetener that will integrate smoothly.
- 3
Combine liquids
In a mixing vessel or directly in the bottle, combine the 3 fl oz lemon juice, the dissolved sugar syrup, and the remaining 7 fl oz of cold water. Stir or gently shake until evenly mixed.
- 4
Adjust and finish
Taste and adjust: if too tart, add up to 0.5 tbsp more sugar dissolved in a teaspoon of water; if too sweet, add a splash more water. Add the optional 1 pinch of salt and 0.25 tsp lemon zest if using to brighten the flavor and balance sweetness. Stir to combine.
- 5
Chill and serve
If desired, add 0.5 cup of ice to a glass and pour the lemonade over it, or chill the finished bottle in the refrigerator until cold. Seal in a bottle if storing; consume within 48 hours for best freshness.