Lemonade Recipe

Simple Lemonade

1. 1

   Make simple syrup

   Combine granulated sugar (3 tbs) and hot water (1 cup) in a heatproof measuring cup or small saucepan. Stir until the sugar is completely dissolved. Remove from heat and allow the syrup to cool to room temperature (about 10–15 minutes). Cooling slightly makes it easier to mix with lemon juice without diluting too quickly.

2. 2

   Juice the lemons

   Roll whole lemons on the counter while pressing down to soften. Cut enough lemons to yield 1 cup of fresh lemon juice (about 4–6 medium lemons depending on size). Strain the juice through a fine-mesh sieve into a pitcher to remove seeds and excess pulp. Measure to ensure you have 1 cup.

3. 3

   Combine and dilute

   Add the cooled simple syrup to the pitcher with 1 cup lemon juice. Add 3 cups cold water and stir thoroughly. Taste the lemonade and adjust sweetness or tartness: add up to 1/4 cup more simple syrup if too tart, or add up to 1/2 cup more cold water if too sweet or strong. Stir again to fully incorporate.

4. 4

   Chill and serve

   Add ice cubes (about 2 cups) to the pitcher or to individual glasses. Pour the lemonade over ice. Garnish each glass with lemon slices and optional mint sprigs. Serve immediately, or refrigerate the pitcher for up to 2 days; stir before serving as separation may occur.

5. 5

   Notes: For a fizzier drink, substitute 2 cups of the cold water with chilled sparkling water and add it just before serving. For a less sweet variation, reduce simple syrup to 2 tbs and adjust to taste.