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Ingredients
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Lemonade
Method
Lemonade
- 1
Make simple syrup
Combine the granulated sugar and 0.25 cup hot water in a small heatproof bowl or saucepan. Stir until the sugar is completely dissolved and the syrup is clear (about 1–2 minutes). Remove from heat and let cool slightly (2–3 minutes).
- 2
Juice lemons
If you haven't already, roll whole lemons on the counter to loosen juices, cut in half and juice until you have 1 cup (240 ml) of fresh lemon juice. Strain the juice through a fine mesh sieve into a measuring cup to remove seeds and pulp if you prefer a clearer lemonade.
- 3
Combine
In a 2-quart (approximately 2 L) pitcher, combine the 1 cup fresh lemon juice, the warm simple syrup, and a pinch (about 1/8 tsp) of salt if using. Stir to combine.
- 4
Add cold water
Pour in 3.5 cups cold water and stir well. Taste and adjust: if too sweet, add up to 1/2 cup more lemon juice; if too tart, add up to 2 tbs more simple syrup or a little more cold water to dilute.
- 5
Chill and serve
Add 2 cups of ice to the pitcher or fill individual glasses with ice. Pour the lemonade over ice, garnish each glass with a lemon slice and 2 mint leaves if desired. Serve immediately.
- 6
Notes on calories
This recipe yields about 6 servings (~8 fl oz / 240 ml each). Per-serving calories are roughly 250 Cals if served in a larger portion or if additional sugar/simple syrup is used. To reduce calories, use less sugar or replace the sugar with a calorie-free sweetener in equivalent sweetness.
