Lemonade Recipe

Juice the lemons

Roll lemons on the counter firmly to loosen juices. Cut lemons in half and use a juicer or reamer to extract juice until you have 1 cup of lemon juice. Strain through a fine mesh sieve into a measuring cup to remove seeds and excess pulp.

Make the syrup

Combine 1 cup granulated sugar and 1 cup water in a small saucepan. Add the optional lemon zest if using. Heat over medium heat, stirring occasionally, until sugar fully dissolves and mixture is clear (do not boil vigorously). Remove from heat and let cool slightly for 2–3 minutes.

Combine juice and syrup

Stir the fresh lemon juice into the warm simple syrup. Taste and add a pinch of salt to brighten flavors. Let the lemon syrup cool to room temperature, or chill in the refrigerator for 15–20 minutes if you prefer cold lemonade quickly.

Dilute to taste

In a pitcher, combine the prepared lemon syrup (about 2 cups total: 1 cup syrup base + 1 cup juice combined) with 4 cups of cold water. Stir well and taste. Adjust by adding more water for a milder lemonade or more lemon syrup for stronger/tarter flavor. Typical final ratio is about 1 part lemon-syrup concentrate to 2 parts water; adjust to preference.

Chill and serve

Add 2 cups of ice cubes to the pitcher or fill individual glasses with ice. Pour lemonade over ice. Garnish each glass with a lemon slice and a sprig of fresh mint if desired. Serve immediately.

Make ahead/storage

Store any unused lemonade in a sealed pitcher or container in the refrigerator for up to 3 days. Stir before serving as separation may occur. Keep garnishes separate until serving to preserve texture.