Lemonade Recipe

Combine Sugar and Water

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

Heat and Dissolve

Place the saucepan over medium heat. Stir constantly until the sugar fully dissolves and the liquid becomes clear (do not boil vigorously). This usually takes 3–5 minutes.

Cool

Remove from heat and let the simple syrup cool to room temperature, about 15–20 minutes. Transfer to a clean jar and refrigerate if not using immediately. Syrup will keep refrigerated for up to 2 weeks.

Juice the Lemons

Roll the lemons on the counter firmly to loosen juices. Cut enough lemons to yield 1 cup (about 4–6 medium lemons). Juice them with a hand juicer or reamer. Strain the juice through a fine mesh sieve into a measuring cup to remove seeds and pulp if you prefer a clear lemonade.

Combine Ingredients

In a pitcher, combine 1 cup freshly squeezed lemon juice, 1 cup cooled simple syrup, and 3 cups cold water. Stir well and taste.

Adjust Sweetness and Strength

If the lemonade is too sweet, add additional cold water 1/4 cup at a time until desired balance is reached. If too tart, add up to 2 tablespoons more simple syrup at a time. Aim for a bright, balanced lemon flavor.

Serve

Fill glasses with ice (about 1/2 to 1 cup ice per glass). Pour lemonade over the ice. Garnish each glass with a lemon slice and an optional mint sprig.

Chill and Store

Store leftover lemonade in the refrigerator for up to 3–4 days. Stir or shake before serving as separation can occur.