Lemonade Recipe

Prepare lemons

Roll lemons on the countertop firmly to loosen juices. Cut lemons in half and juice until you have 1 cup fresh lemon juice (about 4–6 lemons). Strain juice through a fine-mesh sieve into a measuring cup to remove seeds and excess pulp.

Make simple syrup

In a small saucepan combine 1 cup water and 1 cup granulated sugar. Add 1 tablespoon lemon zest if using. Heat over medium, stirring occasionally, until sugar is completely dissolved and mixture just comes to a simmer (do not boil hard). Remove from heat and let the syrup cool 5 minutes so the zest infuses.

Combine syrup and lemon

Pour the warm (not hot) syrup through a sieve into the strained lemon juice to remove zest and any remaining solids. Stir thoroughly to combine. Taste the concentrate and adjust: if too sweet, add up to 1–2 tablespoons more lemon juice; if too tart, add up to 1–4 tablespoons simple syrup or a small splash of cold water.

In a large pitcher, add the lemonade concentrate (the combined lemon juice and syrup). Add 3 cups cold water and stir well. Taste and adjust dilution to your preference — for a stronger lemonade use less water, for lighter use more (typical total yield ~1 quart).

Add 2 cups ice to the pitcher or fill individual glasses with ice. Pour lemonade over ice. Garnish each glass with lemon slices and 2 mint leaves if desired.

Serve immediately. Leftover lemonade can be refrigerated in a covered container for up to 3 days; stir or shake before serving as separation may occur.