Lemonade Recipe

Measure and zest

Zest one or two of the lemons until you have about 1 tablespoon of zest. Juice enough lemons to yield 1 cup of fresh lemon juice (about 4–6 medium lemons). Strain juice through a fine mesh sieve into a measuring cup to remove seeds and pulp if you prefer a clear lemonade.

Make simple syrup

In a small saucepan combine 1 cup granulated sugar, 1 cup water (for syrup), and the lemon zest. Heat over medium, stirring frequently until the sugar dissolves and the mixture barely simmers. Do not boil vigorously. Once sugar is fully dissolved (about 3–5 minutes), remove from heat.

Infuse and cool

Let the syrup steep with the zest for 10 minutes off the heat to extract extra lemon oil. After 10 minutes, strain out the zest with a fine mesh sieve and discard the solids. Cool the syrup to room temperature (or chill in the fridge for 10–15 minutes) before mixing with cold water to prevent dilution and cloudiness.

Combine syrup and juice

In a large pitcher, combine the cooled lemon syrup with 1 cup of fresh lemon juice. Stir to blend thoroughly.

Add water

Add 4 cups of cold water to the pitcher and stir. Taste the lemonade: if it is too sweet, add up to 1/2 cup more lemon juice; if too tart, add up to 1/2 cup more cold water or a little more simple syrup (prepare extra if desired). Adjust until balanced to your taste.

Chill and serve

Add ice cubes to the pitcher or individual glasses. Pour the lemonade over ice, garnish each glass with lemon slices and mint sprigs if using. Serve immediately. Store any leftover lemonade in the refrigerator for up to 3 days; stir before serving as separation may occur.