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Ingredients
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Lemonade
Method
Lemonade
Juice the lemons
Roll 4–6 large lemons on the counter under the palm of your hand to loosen juice. Cut lemons in half and use a hand or electric juicer to extract juice until you have 1 cup (about 4–6 lemons depending on size). Strain through a fine-mesh sieve into a measuring cup to remove seeds and most pulp.
Make simple syrup
In a small saucepan combine 1/2 cup water and 3 tablespoons granulated sugar. Heat over medium, stirring, until sugar fully dissolves and the mixture is clear (about 2–3 minutes). Do not boil. Remove from heat and let the simple syrup cool slightly (3–5 minutes).
Combine and adjust
In a 2-quart pitcher pour the 1 cup fresh lemon juice and the warm (not hot) simple syrup. Add 3.5 cups cold water and stir to combine. Taste and adjust sweetness or strength: add up to 2 more tablespoons sugar dissolved in a little water if too tart, or up to 1 cup more cold water if too strong.
Chill and serve
Add 4 cups ice to the pitcher or to individual glasses. Stir in 1 teaspoon lemon zest if using for extra aroma. Pour lemonade over ice, garnish each glass with lemon slices and 2 mint leaves if using. Serve immediately or refrigerate for up to 3 days. Stir before serving if settled.