Fresh Squeezed Lemonade Recipe

Prepare simple syrup

Combine 1 cup granulated sugar and 1 cup water in a small saucepan. Heat over medium, stirring frequently, until the sugar fully dissolves and the liquid is clear (do not boil vigorously). Once dissolved, remove from heat and let the simple syrup cool to room temperature. Cooling can take 15–20 minutes; to speed up, transfer to a heatproof container and refrigerate briefly.

Juice the lemons

Roll each lemon firmly on the countertop for 10–15 seconds to loosen juices. Cut lemons in half crosswise. Using a citrus reamer or juicer, extract juice from all lemon halves into a measuring cup or bowl. Remove seeds with a small strainer or your finger. You should get roughly 1 to 1 1/4 cups (240–300 ml) of lemon juice from 6 medium lemons; if less, use an extra lemon as needed.

Combine and season

In a large pitcher, pour the cooled simple syrup and the freshly squeezed lemon juice. Add 4 cups cold water and stir well. Taste the lemonade: if it’s too sweet, add up to 1/2 cup more cold water; if too tart, add up to 2 tablespoons more simple syrup. If using, stir in a pinch (about 1/4 tsp) of coarse salt to brighten flavors.

Chill and serve

Add ice to the pitcher or fill individual glasses with ice cubes (about 4 cups total for serving). Pour the lemonade over ice. Garnish each glass with a lemon slice and a sprig of fresh mint if desired. Serve immediately. Leftover lemonade keeps covered in the refrigerator for 3–4 days; stir before serving as separation may occur.

Notes on scaling and variations

This recipe yields approximately 6 servings (about 8 oz / 240 ml per serving). To scale up, maintain the ratio: 1 cup sugar + 1 cup hot water yields a concentrated syrup that balances roughly 1 to 1.25 cups lemon juice plus 4 cups cold water. For a less sweet version, reduce sugar to 3/4 cup when making the syrup. For sparkling lemonade, substitute some or all of the cold water with chilled sparkling water just before serving to preserve fizz.