Georgia Lemonade Recipe
lemon juice.
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Ingredients
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Lemonade Base
Optional Garnish & Finish
Method
Lemonade Base
Juice the lemons
Roll whole lemons on the counter to soften, cut in half, and juice until you have 1 cup of fresh lemon juice. Strain through a fine mesh sieve into a measuring cup to remove seeds and excess pulp.
Dissolve the sugar
In a small bowl or pitcher, combine 3 tablespoons granulated sugar with 1/2 cup of the cold water. Stir vigorously until the sugar is fully dissolved. (If using simple syrup instead, skip this step and add 4 tablespoons simple syrup in the final mixing step.)
Combine and dilute
In a 1.5–2 quart pitcher, pour the strained lemon juice, the dissolved sugar mixture (or simple syrup), and the remaining 2.5 cups cold water. Stir well to combine. Taste and adjust: add more water if too tart, or up to 1–2 more tablespoons sugar/simple syrup if too tart.
Chill and serve
Add 2 cups of ice cubes to the pitcher or to individual glasses. Pour the lemonade over ice, or refrigerate the pitcher for 30 minutes to chill before serving.