Grace Original Lemonade Recipe

Juice the lemons

Roll about 4–6 medium lemons on the counter to loosen juices, cut in half and juice until you have 1 cup (240 ml) fresh lemon juice. Strain through a fine mesh sieve into a measuring cup to remove seeds and excess pulp.

Make simple syrup

Combine 1 cup granulated sugar and 1 cup water in a small saucepan. Heat over medium, stirring constantly until the sugar fully dissolves and the liquid becomes clear (do not boil). Remove from heat and let cool to room temperature. (If you prefer a quicker method, dissolve sugar in 1 cup very hot water instead.)

Combine and dilute

In a large pitcher, combine the strained fresh lemon juice and the cooled simple syrup. Add 3 cups cold water and stir. Taste and adjust: add remaining 1 cup cold water if you prefer a milder lemonade, or add up to 1/2 cup more lemon juice for tartness.

Chill and serve

Add 2 cups of ice cubes to the pitcher (or individual glasses). Stir gently to chill. If you prefer sparkling lemonade, replace up to 1 cup of the cold water with 1 cup chilled sparkling water just before serving to preserve fizz.

Add 6 lemon slices to the pitcher or float 1 slice per glass for visual appeal. Tear or lightly clap the mint leaves between your hands to release oils and add to the pitcher or use as a garnish for each glass.

If using lemon zest, grate a small amount (about 1 tablespoon) over the pitcher for extra brightness. Stir once gently. Serve immediately over ice in glasses.