Fresh Squeezed Lemonade Recipe

Juice the lemons

Roll each lemon on the countertop firmly with your palm to soften. Cut lemons in half crosswise and juice them using a hand reamer or citrus juicer until you have approximately 1 to 1 1/4 cups (240–300 ml) of fresh lemon juice. Strain the juice through a fine mesh sieve into a measuring cup to remove seeds and excess pulp. Discard seeds and set juice aside.

Make simple syrup

In a small saucepan combine 1 cup (240 ml) water and 1 cup granulated sugar. Warm over medium heat, stirring constantly until the sugar is completely dissolved and the liquid is clear (do not boil). Remove from heat and let the simple syrup cool for 5–10 minutes. If you prefer a less sweet lemonade, start with 3/4 cup sugar and adjust later.

Combine and dilute

In a 2–3 quart (2–3 L) pitcher, pour the strained lemon juice and the cooled simple syrup. Add the remaining 5 cups (about 1.2 L) of cold water to the pitcher and stir thoroughly. Taste the lemonade and adjust: add more water if it’s too strong, or add more simple syrup (dissolve 1–2 tablespoons sugar in a little warm water) if it’s too tart. Add a small pinch of salt if you want to brighten flavors.

Chill and serve

Add 2–3 cups of ice to the pitcher or place ice directly into serving glasses. Pour lemonade into glasses over ice. Garnish each glass with a lemon slice and a sprig of fresh mint if desired. Serve immediately. Leftover lemonade can be refrigerated, covered, for up to 3–4 days; stir before serving as separation may occur.