Freshmade Lemonade Recipe
Freshly squeezed lemonade made with real lemons and perfectly balanced sweetness.
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Ingredients
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Simple Syrup
Lemonade
Method
Simple Syrup
- 1
Make the simple syrup
Combine 1 cup granulated sugar and 1 cup water in a small saucepan. Heat over medium, stirring occasionally, until the sugar has fully dissolved and the mixture is clear (do not bring to a hard boil). Once dissolved, remove from heat and let cool to room temperature. Optionally transfer to a jar and chill to speed cooling.
Lemonade
- 2
Juice the lemons
Roll each lemon on the counter firmly to loosen juices. Cut lemons in half and juice them until you have about 3/4 to 1 cup (approximately 6 lemons yields ~3/4–1 cup) of fresh lemon juice. Strain the juice through a fine mesh sieve into a measuring cup to remove seeds and pulp if you prefer clear lemonade.
- 3
Combine and balance
In a large pitcher, combine the strained fresh lemon juice and 1 cup cooled simple syrup. Add 4 cups cold water and stir thoroughly. Taste the lemonade: if it is too sweet, add up to 1/4 cup more lemon juice or reduce water next time; if too tart, add up to 1/4 cup more simple syrup. Add a pinch of salt (optional) to brighten the flavors and stir to dissolve.
- 4
Chill and serve
Add 2 cups of ice to the pitcher or fill individual glasses with ice. Pour the lemonade over the ice. Garnish each glass with a lemon slice and a couple of fresh mint leaves if using. Serve immediately for the freshest flavor. Refrigerate leftovers in a covered container for up to 3 days; stir before serving as separation may occur.