Lemonade Recipe

Make the lemonade

1. 1

   Prepare simple syrup (recommended)

   Combine 3 tablespoons granulated sugar and 1/4 cup (60 ml) hot water in a heatproof measuring cup or small saucepan. Stir until the sugar fully dissolves to make a concentrated simple syrup. Cooling the syrup briefly (2–3 minutes) will help it blend smoothly with cold liquids.

2. 2

   Juice the lemons

   Roll 6–8 medium lemons on the counter while pressing with your palm to loosen juices. Cut lemons in half and juice until you have 1 cup fresh lemon juice. Strain the juice through a fine-mesh sieve into a pitcher to remove seeds and excess pulp if you prefer a smooth lemonade.

3. 3

   Combine and dilute

   Pour the strained lemon juice into a 1.5–2 quart pitcher. Add the prepared simple syrup (or 3 tablespoons granulated sugar if skipping syrup). Add 3 cups cold water to the pitcher and stir thoroughly to combine. Taste and adjust: for a sweeter drink add up to 1–2 additional tablespoons sugar or syrup; for a tarter drink add up to 1/4 cup more water to balance intensity.

4. 4

   Add finishing touches

   If using, stir in a pinch of fine sea salt to round flavors. Add 2 cups of ice cubes to the pitcher (or fill individual glasses with ice) and stir to chill the lemonade quickly.

5. 5

   Serve

   Pour lemonade into glasses over ice. Garnish each glass with a lemon slice and 2 mint leaves if desired. Serve immediately. Leftover lemonade can be refrigerated in a covered pitcher for up to 3 days; stir or shake before serving because separation may occur.