Lemonade Recipe

Make simple syrup

Combine 1 cup water and 3 tablespoons granulated sugar in a small saucepan. Warm over medium heat, stirring constantly, until the sugar fully dissolves and the mixture is clear (about 2–3 minutes). Do not boil. Remove from heat and let the syrup cool to room temperature (about 10–15 minutes).

Juice the lemons

While the syrup cools, roll the lemons on the counter with your palm to soften, then cut in half and juice until you have 1 cup (about 4–6 medium lemons). Strain the juice through a fine mesh sieve into a measuring cup to remove seeds and excess pulp.

Combine and adjust

In a pitcher, combine the strained 1 cup lemon juice and the cooled simple syrup. Add 3 cups cold water and stir thoroughly. Taste and adjust: if too sweet, add up to 1/2 cup more lemon juice; if too tart, add up to 1/2 cup more water or 1–2 additional tablespoons of syrup. If using, add a pinch of salt and stir to brighten the flavor.

Chill and serve

Add 2 cups of ice cubes to the pitcher or individual glasses. Pour the lemonade over ice, garnish each glass with lemon slices and a sprig of fresh mint if desired. Serve immediately, or chill in the refrigerator for up to 2 hours before serving for a colder, more melded flavor.

Make-ahead and storage

For longer storage, keep undiluted lemon syrup (lemon juice mixed with the simple syrup) in a sealed container in the refrigerator for up to 3 days. When ready to serve, dilute with cold water and ice as above.