Lemonade Recipe

Combine sugar and water

In a small saucepan, combine 1 cup granulated sugar and 1 cup water. Add the optional 1 tablespoon lemon zest if using for extra aroma.

Heat until dissolved

Place saucepan over medium heat and stir gently until the sugar is fully dissolved and the mixture is clear, about 3–5 minutes. Do not boil vigorously; a gentle simmer is fine.

Cool and strain

Remove from heat. If you used lemon zest, let the syrup cool about 10 minutes, then strain the syrup through a fine mesh sieve into a heatproof container to remove the zest. Cool to room temperature, then refrigerate until chilled. Simple syrup can be made ahead and stored in the refrigerator up to 2 weeks.

Juice the lemons

Roll the lemons on the counter with your palm to soften, then cut in half and juice until you have 1 cup of fresh lemon juice (about 4–6 lemons depending on size). Strain the juice through a small sieve into a measuring cup to remove seeds and excess pulp if you prefer a clear lemonade.

Mix lemonade base

In a large pitcher, combine the 1 cup fresh lemon juice and 1 cup chilled simple syrup. Stir to combine.

Dilute with water and adjust sweetness

Add 4 cups cold water to the pitcher, stir, and taste. If the lemonade is too sweet, add a little more water; if too tart, add more simple syrup (start with 1–2 tablespoons at a time) until it reaches your preferred balance.

Chill and serve

Add about 2 cups of ice to the pitcher or fill individual glasses with ice. Pour the lemonade over ice, garnish with lemon slices and optional mint sprigs. Serve immediately. Store any leftover lemonade refrigerated for up to 3–4 days; stir before serving as separation may occur.