Lemonade Recipe

Combine sugar and water

In a small saucepan combine 1 cup granulated sugar and 1 cup water. Add the lemon zest if using for additional citrus aroma.

Heat and dissolve

Place the saucepan over medium heat. Stir gently until the sugar is completely dissolved and the mixture just begins to steam. Do not boil vigorously — once the sugar is dissolved and the syrup is clear, remove from heat (about 3–5 minutes).

Cool and strain

If you used lemon zest, let the syrup steep for 5–10 minutes off the heat for extra flavor, then strain out the zest. Allow the simple syrup to cool to room temperature. You can speed this in the refrigerator.

Juice the lemons

Roll the lemons on the counter to soften them. Cut enough lemons to yield 1 cup (about 4–6 medium lemons depending on juiciness). Use a citrus juicer or reamer to extract the juice. Strain the juice through a fine-mesh sieve into a measuring cup to remove seeds and excess pulp if you prefer a clear lemonade.

Mix base

In a large pitcher, combine the 1 cup fresh lemon juice and the cooled simple syrup. Stir to combine.

Dilute with water

Add 4 cups cold water to the pitcher and stir. Taste and adjust: if too sweet, add more lemon juice (by tablespoons); if too tart, add more water or a tablespoon of syrup. The final balance should be bright, slightly tart, and refreshing.

Serve

Fill glasses with ice cubes. Pour the lemonade over ice. Garnish each glass with a lemon slice and a mint sprig if desired.

Storage

Store any leftover lemonade in a sealed container or pitcher in the refrigerator for up to 4–5 days. Stir before serving; add fresh ice and garnishes as needed.