Lemon Iced Recipe

Lemon Iced - Preparation

1. 1

   Juice the lemons

   Roll each lemon firmly on the countertop with the palm of your hand for 10–15 seconds to loosen juices. Cut lemons in half and use a citrus juicer or reamer to extract juice until you have about 3/4 to 1 cup (approximately 4 lemons). Strain the juice through a fine-mesh sieve into a measuring cup to remove seeds and excess pulp. Add a pinch of salt to the strained juice and stir to dissolve (salt brightens the flavor).

2. 2

   Sweeten and combine

   In a large pitcher, add the granulated sugar and 1/2 cup of the cold water. Stir until the sugar begins to dissolve. Add the lemon juice and the remaining 3 1/2 cups cold water (total 4 cups). Taste. If you prefer a sweeter drink or if the sugar hasn't fully dissolved, stir in up to 2 tablespoons of simple syrup until dissolved and the sweetness is balanced to your preference.

3. 3

   Chill and adjust

   Fill the pitcher with the ice cubes (or add ice directly to serving glasses later). Stir the lemonade well to chill and dilute slightly. Taste again and adjust: add a little more water if too tart, or more simple syrup/sugar if too tart. If the lemonade tastes flat, add a tiny extra pinch of salt and stir.

4. 4

   Serve

   Pour the lemon iced into tall glasses filled with ice. Garnish each glass with a lemon slice and 2 mint leaves if using. Serve immediately and provide extra simple syrup at the table for guests who prefer sweeter lemonade.

5. 5

   Make-ahead/storage

   If making ahead, store lemon juice and simple syrup separately in airtight containers in the refrigerator for up to 48 hours. Mix with cold water and ice just before serving to preserve brightness. Prepared lemonade keeps 24–36 hours refrigerated; stir or shake before serving.