Lemonade Recipe

Combine and heat

In a small saucepan combine 1 cup granulated sugar and 1 cup water. If using, add 1 tablespoon lemon zest to the pan to infuse extra lemon aroma.

Heat over medium, stirring frequently, until the sugar is fully dissolved and the liquid is clear (about 3–5 minutes). Do not boil vigorously; a gentle simmer is fine.

Remove the pan from heat and let the syrup cool to room temperature (about 15–20 minutes). If you added lemon zest, strain it out through a fine mesh sieve before using so the syrup is clear.

Juice the lemons

Roll the lemons on the counter under your palm to soften, then cut in half and juice until you have 1 cup (240 ml) fresh lemon juice. Strain the juice through a fine mesh sieve to remove seeds and excess pulp if you prefer a clear lemonade.

Mix

In a large pitcher combine the cooled simple syrup and the 1 cup fresh lemon juice. Add 4 cups cold water and stir well. Taste and adjust: for stronger lemonade add up to 1/2 cup more lemon juice; for sweeter lemonade add up to 1/4 cup more simple syrup or a splash of sugar dissolved directly.

Add 4 cups of ice to the pitcher or fill individual glasses with ice and pour lemonade over them. Stir briefly to chill and slightly dilute the drink to a balanced flavor.

Garnish each glass or the pitcher with lemon slices and fresh mint leaves if desired. Serve immediately.

Storage: Keep leftover lemonade refrigerated in a covered pitcher for up to 3–4 days. Stir or shake before serving; add fresh ice as needed.