Lemon Recipe

Wash the lemons thoroughly under cold running water to remove dirt and any residue. If the lemons were waxed, use a small amount of mild dish soap or scrub with a vegetable brush, then rinse well.

Roll each lemon on the countertop while pressing firmly with your palm for 20–30 seconds to help release the juices.

Zesting

Use a microplane or fine grater to zest one of the lemons, avoiding the bitter white pith. Collect about 1 tablespoon of zest.

Juicing

Cut both lemons in half crosswise. Juice them (by hand or with a juicer) until you have about 1/4 cup (60 ml) of fresh lemon juice. Strain the juice through a fine mesh sieve into a small bowl to remove seeds and excess pulp if you prefer a clear beverage.

If you want the lemon drink sweetened, combine 2 tablespoons granulated sugar with 2 tablespoons hot water in a small cup or jar. Stir until the sugar fully dissolves. Let the syrup cool briefly (1–2 minutes) before using. Adjust sweetness to taste by adding more syrup or plain water.

Fill a 12–16 oz glass with about 1 cup of ice cubes.

Add the 1/4 cup fresh lemon juice and 1 tablespoon lemon zest to the glass.

Pour in the sparkling or still cold water (about 1 cup). If using simple syrup, add 1–2 tablespoons to taste and stir well to combine. Taste and adjust: add more water for milder flavor or more syrup for sweetness.

Garnish with lemon slices or wedges and mint leaves if using. Optionally, rub a lemon wedge around the glass rim before placing the garnish for extra aroma.

Serve immediately and enjoy. Leftover juice can be refrigerated in a sealed container for up to 48 hours.