Lemonade Recipe

Juice the lemons

Roll lemons on the counter to loosen juices, cut in half, and juice until you have 1 cup (about 4–6 medium lemons). Strain through a fine mesh sieve into a measuring cup to remove seeds and most pulp.

Make simple syrup

Combine 1 cup granulated sugar and 1 cup water in a small saucepan. Warm over medium heat, stirring occasionally, until the sugar is fully dissolved and the mixture is clear (do not boil). This takes about 3–5 minutes.

Combine syrup and lemon juice

Remove the syrup from heat and let it cool 5 minutes. Stir in the 1 cup fresh lemon juice. Taste and, if desired, adjust sweetness by adding up to 2 tablespoons more sugar while syrup is still warm so it dissolves, or add a little more water if too sweet.

Cool syrup

Allow the lemon syrup to cool to room temperature, or chill in the refrigerator for 15–20 minutes before assembling the lemonade.

Mix

In a large pitcher, combine the cooled lemon syrup with 4 cups cold water. Stir well and taste. If you prefer a stronger lemon flavor, add up to 1/2 cup more lemon juice or reduce water slightly. For a sweeter drink, stir in 1–2 tablespoons simple syrup or sugar until dissolved.

Chill and serve

Add 4 cups of ice cubes to the pitcher or place ice in individual glasses. Pour the lemonade over ice, garnish each glass with lemon slices and a sprig of mint if using. Serve immediately. Leftover lemonade can be refrigerated in a covered pitcher for up to 5 days; stir before serving.