Classic Lemonade Recipe

Combine sugar and water

In a small saucepan, combine 1 cup granulated sugar and 1 cup water. If using, add 1 tablespoon lemon zest to infuse bright citrus flavor.

Heat until dissolved

Place saucepan over medium heat and stir frequently until the sugar is fully dissolved and clear, about 3–5 minutes. Do not boil vigorously; a gentle simmer is fine.

Cool and strain

Remove from heat and let the syrup cool to room temperature. If you added lemon zest, strain the syrup through a fine mesh sieve to remove the zest before using. Transfer to a jar and refrigerate if not using immediately.

Juice the lemons

Roll each lemon on the counter under your palm to soften, then cut in half and juice until you have about 1 to 1 1/4 cups fresh lemon juice (approximately 6 lemons). Strain the juice through a fine mesh sieve into a measuring cup to remove seeds and pulp if you prefer a clear lemonade.

Mix lemonade base

In a large pitcher, combine the strained fresh lemon juice with the cooled simple syrup. Stir to combine.

Dilute to taste

Add 4 cups cold water to the pitcher and stir. Taste the lemonade and adjust sweetness or acidity as needed: add more water if it’s too strong, more syrup if too tart, or a squeeze of extra lemon if too sweet.

Serve chilled

Fill glasses with ice (about 1/2 cup ice per glass). Pour lemonade over ice. Garnish each glass with a lemon slice and a sprig of fresh mint if desired.

Storage

Store any leftover lemonade in a sealed container in the refrigerator for up to 3–4 days. Stir or shake before serving as separation may occur.