Lemonade Recipe

Make simple syrup

In a heatproof measuring cup or small saucepan combine the granulated sugar (3 tbs) and hot water (1 cup). Stir until the sugar is completely dissolved. Remove from heat and let cool to warm (about 5 minutes). This creates a clear simple syrup that blends easily with the lemon juice.

Juice the lemons

If not already juiced, squeeze fresh lemons until you have 1 cup of juice (about 4–6 medium lemons depending on juiciness). Strain through a fine mesh sieve into a pitcher to remove seeds and excess pulp if you prefer a clearer lemonade.

Combine and dilute

Pour the strained lemon juice into a 2‑quart (or larger) pitcher. Add the warm simple syrup and stir to combine. Add the cold water (3 cups) and taste. Adjust sweetness or strength by adding up to 1/2 cup more cold water (for milder) or up to 2 tbs additional sugar dissolved in a little warm water (for sweeter). Chill in the refrigerator if not serving immediately.

Add ice (2 cups) to the pitcher or to individual glasses just before serving to keep the lemonade cold without diluting it too quickly. Stir once more to bring everything to a uniform temperature.

Prepare lemon slices: cut 6 thin round slices from a fresh lemon. Reserve a few slices for floating in the pitcher and a few for glass rims.

Bruise the mint: gently clap the mint leaves between your hands or lightly crush with the back of a spoon to release aroma. Add the mint leaves to the pitcher (or to each glass) and stir gently 2–3 times. If you prefer a stronger mint flavor, muddle a portion of the leaves in the bottom of the pitcher before adding the lemonade.

Serve: Pour lemonade into glasses filled with a few ice cubes. Add a lemon slice to each glass and garnish with 2 mint leaves. Optionally, add an extra slice and a sprig of mint to the pitcher for presentation.