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Ingredients
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DRINKS
Method
DRINKS
- 1
Make simple syrup
Use 1 cup of the measured water and the full 1 cup granulated sugar to make a simple syrup. Combine sugar and 1 cup water in a small saucepan over medium heat. Stir constantly until the sugar has fully dissolved and the mixture is clear (do not boil for long). Remove from heat and let the syrup cool to room temperature (about 10–15 minutes).
- 2
Juice the lemons
While the syrup cools, roll the lemons on the countertop to loosen juices, cut them in half, and juice until you have approximately 1 cup (240 ml) fresh lemon juice. Strain the juice through a fine-mesh sieve into a bowl or pitcher to remove seeds and excess pulp if you prefer a clearer lemonade. Reserve any extra pulp for texture if desired.
- 3
Combine and dilute
In a 2-quart (or larger) pitcher, combine the strained lemon juice and the cooled simple syrup. Add the remaining 5 cups of cold water (the 6 cups total water includes the 1 cup used for syrup). Stir thoroughly, then taste. If the lemonade is too strong, add additional cold water a few tablespoons at a time until it reaches your preferred balance of sweet and tart. If it is too weak, add a little more lemon juice or a tablespoon of sugar dissolved in a small amount of warm water.
- 4
Chill and serve
Add ice to the pitcher or to individual glasses (about 2 cups of ice total suggested). Stir once more to chill. Pour into glasses, garnish each glass with a lemon slice, and serve immediately. Leftover lemonade will keep covered in the refrigerator for up to 3 days—stir or shake before serving as separation may occur.
