Lemonade Recipe

For the lemonade

1. 1

   Make a quick simple syrup

   Combine 1 cup room-temperature water and 3 tablespoons granulated sugar in a small saucepan. Bring to a gentle simmer over medium-low heat, stirring until the sugar fully dissolves (about 2–3 minutes). Remove from heat and let the syrup cool to room temperature (about 10–15 minutes). If you prefer not to heat, dissolve sugar directly in 1/2 cup very hot water, then add 1/2 cup cold water to reach 1 cup total.

2. 2

   Juice the lemons

   Roll lemons on the countertop to loosen juices. Cut lemons in half and juice until you have 1 cup (about 4–6 medium lemons). Strain juice through a fine-mesh sieve into a measuring cup to remove seeds and most pulp. Stir in 1 teaspoon lemon zest now if using for extra brightness.

3. 3

   Combine lemonade

   In a pitcher, combine the strained 1 cup fresh lemon juice and the cooled 1 cup simple syrup. Add 3 cups cold water and stir thoroughly. Taste and adjust: if too sweet, add up to 1/2 cup more water; if too tart, add 1–2 tablespoons more simple syrup (or sugar dissolved in a little warm water).

4. 4

   Chill and serve

   Fill glasses with ice cubes (about 1/3 full) and pour lemonade over ice. Garnish each glass with lemon slices and a mint sprig if desired. Serve immediately. Leftover lemonade will keep refrigerated in a sealed pitcher for up to 4 days; stir before serving as separation may occur.