Brisk Lemonade Recipe

Combine sugar and water

In a small saucepan, combine 1 cup granulated sugar and 1/2 cup water.

Heat to dissolve

Place the saucepan over medium heat and stir constantly until the sugar is fully dissolved and the mixture comes just to a gentle simmer (about 3–4 minutes). Do not boil vigorously.

Add lemon zest

If using, add 1 tablespoon lemon zest to the syrup, stir for 30 seconds to bloom the oils, then remove from heat.

Cool and strain

Allow the syrup to cool 10–15 minutes. Strain through a fine-mesh sieve to remove the zest solids, pressing to extract liquid. Transfer the syrup to a heatproof container and chill briefly if needed.

Juice lemons

If you haven't already, juice fresh lemons until you have 1 cup of fresh lemon juice. Strain out seeds and excess pulp for a smooth lemonade.

Mix lemonade

In a 2 quart (roughly 2 L) pitcher, combine the cooled simple lemon syrup, 1 cup fresh lemon juice, and 4 cups cold water. Stir well to combine. Taste and adjust: for a tarter drink add up to 1/4 cup more lemon juice; for a sweeter drink add up to 1/4 cup more syrup. If using, stir in 1 teaspoon fine sea salt to brighten the flavor.

Chill and serve

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

Storage

Store any leftover lemonade in a covered pitcher in the refrigerator for up to 3 days. Stir before serving as separation may occur.