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Ingredients
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Lemonade Base
Garnish (optional)
Method
Make Simple Syrup
Dissolve sugar
Combine 3 tablespoons pure cane sugar and 1 cup hot water in a heatproof measuring cup or small saucepan. Stir until the sugar is completely dissolved, producing a clear syrup. Remove from heat and let cool to room temperature (about 10–15 minutes).
Juice and Strain Lemons
Prepare lemons
Roll Meyer lemons on the counter to soften and yield more juice. Cut lemons in half crosswise.
Using a manual or electric juicer, juice enough lemons to yield 1.5 cups of fresh Meyer lemon juice (about 6–8 medium Meyer lemons). Remove and discard any seeds.
Optional: Pour the juice through a fine-mesh sieve into a bowl or pitcher to remove pulp for a clearer lemonade (press gently with a spoon to extract remaining juice).
Assemble Lemonade
In a 1.5–2 liter pitcher, combine the strained Meyer lemon juice (1.5 cups), the cooled cane sugar syrup (from Make Simple Syrup), and 4 cups cold water. Stir thoroughly and taste.
Adjust sweetness or intensity as desired: add up to 1–2 extra tablespoons of syrup if you prefer sweeter lemonade, or add up to 1 cup more cold water if too tart.
Add 3 cups of ice to the pitcher to chill and slightly dilute the lemonade, or fill individual glasses with ice and pour lemonade over them.
Serve
Pour lemonade into glasses over ice. Garnish each glass with a slice of Meyer lemon and 2 fresh mint leaves if using. Serve immediately.
Leftover lemonade can be refrigerated in a covered container for up to 3 days. Stir or shake before serving as some separation may occur.