Lemonade Recipe

Make simple syrup

Combine 1 cup granulated sugar and 1 cup water in a small saucepan. Heat over medium, stirring frequently until the sugar dissolves and the mixture just comes to a simmer. Remove from heat and let cool to room temperature (about 15–20 minutes). If you need it faster, chill in the refrigerator for 10–15 minutes or transfer to an ice bath.

Juice lemons

Roll the lemons on the counter with gentle pressure to loosen juice. Cut lemons in half and juice until you have 1 cup (about 4–6 medium lemons). Strain the juice through a fine mesh sieve into a pitcher to remove seeds and excess pulp if you prefer clear lemonade.

Combine

Add the cooled simple syrup to the pitcher with 1 cup fresh lemon juice. Pour in 4 cups cold water. Stir well and taste. If the lemonade is too sweet, add more water in 1/2-cup increments. If it is too tart, add up to 2 tablespoons additional syrup (or sugar dissolved in a little hot water) to adjust sweetness.

Chill and serve

Add 2 cups of ice to the pitcher or fill individual glasses with ice. Pour lemonade over ice and stir briefly. Garnish each glass with a lemon slice and a mint sprig if using. Serve immediately, or refrigerate the pitcher for up to 3 days; stir before serving.