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Ingredients
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Lemonade Base
Garnish (optional)
Method
Lemonade Base
Make simple syrup
In a medium saucepan combine 3 cups granulated sugar with 3 cups water (from the measured 12 cups). Heat over medium, stirring constantly until the sugar dissolves and the mixture is clear. Do not boil vigorously. Once dissolved, remove from heat and let the simple syrup cool to room temperature (about 15–20 minutes).
Juice the lemons
While the syrup cools, juice enough fresh lemons to yield 4 cups of lemon juice. Strain the juice through a fine-mesh sieve into a measuring cup or bowl to remove seeds and excessive pulp. Taste the juice for freshness.
Combine lemonade
In a clean 1-gallon (or larger) beverage dispenser or large pitcher, pour the 4 cups fresh lemon juice and the cooled simple syrup. Add the remaining 9 cups of cold water (you used 3 cups for the syrup so add 9 more to reach the total 12 cups) and stir thoroughly to combine. Taste and adjust: if too sweet, add up to 1 cup extra lemon juice; if too tart, stir in up to 1/2 cup more simple syrup (made quickly by dissolving 1/2 cup sugar in 1/2 cup hot water).
Chill and serve
Refrigerate the lemonade for at least 30 minutes to allow flavors to marry. When ready to serve, add ice (up to 1 gallon in the dispenser or serve ice-filled glasses) and garnish each glass with a lemon slice and a mint sprig if using. Stir gently before pouring to ensure even sweetness.
Garnish (optional)
Add one lemon slice and one mint sprig to each serving glass or float several lemon slices and a few sprigs of mint on top of the dispenser for a decorative presentation.