Lemonade Recipe

Combine sugar and water

In a small saucepan, combine 1 cup granulated sugar and 1 cup water.

Heat to dissolve

Place saucepan over medium heat and stir until the sugar is completely dissolved and the mixture is clear, about 3–5 minutes. Do not let it boil vigorously—just a gentle simmer is fine.

Cool syrup

Remove from heat and let the simple syrup cool to room temperature. Transfer to a heatproof container and refrigerate until cold if not using immediately. Yields 1 cup simple syrup.

Juice the lemons

Roll whole lemons on the counter firmly with your palm to loosen juices. Cut lemons in half and juice until you have 1 cup (about 4–6 medium lemons). Strain through a fine-mesh sieve into a measuring cup to remove seeds and excess pulp if you prefer clearer lemonade.

Combine ingredients

In a 2-quart pitcher, combine 1 cup fresh lemon juice, 1 cup chilled simple syrup, and 4 cups cold water. Stir well and taste.

Adjust flavor

If the lemonade is too sweet, add up to 1/2 cup additional lemon juice (or less) to brighten. If too tart, add more simple syrup in 1–2 tablespoon increments. Optionally stir in 1/4 teaspoon salt to round flavors.

Chill and serve

Add 2 cups ice to the pitcher or pour the lemonade into glasses filled with ice. Garnish with lemon slices and mint sprigs as desired. Serve immediately.

Storage

Store any leftover lemonade in the refrigerator for up to 4–5 days. Stir before serving; add fresh water or more simple syrup/lemon juice to adjust flavor after chilling if needed.