Homemade Lemonade Recipe

Juice the lemons

Roll lemons on the counter firmly with your palm to loosen juices. Cut lemons in half and use a handheld or electric juicer to extract juice until you have 1 cup (about 4–6 medium lemons). Strain the juice through a fine mesh sieve into a measuring cup to remove seeds and most pulp.

Make sugar syrup

Place 3 tablespoons granulated sugar in a heatproof measuring cup or small saucepan. Add 1 cup hot water (just-off-boil) and stir until the sugar fully dissolves, about 30–60 seconds. This creates a concentrated sugar solution that blends evenly into cold lemonade. If you prefer to use simple syrup, substitute 1/4 cup simple syrup and skip this step.

Combine and dilute

In a pitcher, pour the strained lemon juice and the hot sugar syrup. Add 3 cups cold water and stir thoroughly. Taste the lemonade and adjust: if too tart, add up to 2 more tablespoons sugar dissolved in a little water or the optional 1/4 cup simple syrup; if too sweet, add additional cold water in 1/4 cup increments. Chill in the refrigerator for at least 30 minutes for best flavor melding, or serve immediately over ice.

Prepare ice and garnish

Fill glasses with ice cubes (about 1/2 cup to 1 cup ice per glass). Add a few lemon slices and 2 mint leaves to each glass. If using, stir in simple syrup to individual glasses to adjust sweetness to taste.

Serve

Pour chilled lemonade into prepared glasses. Garnish each glass with a lemon slice on the rim and a sprig of mint. Serve immediately. Leftover lemonade will keep refrigerated in a covered pitcher for up to 3 days; stir before serving.