Lemonade Recipe

Combine sugar and water

In a small saucepan, combine 1 cup granulated sugar and 1 cup water. If using, add 1 tablespoon lemon zest to the pan to infuse aroma.

Heat to dissolve

Place the saucepan over medium heat. Stir constantly until the sugar fully dissolves and the mixture is just simmering. Do not let it reach a hard boil.

Cool and strain

Remove from heat. Let the syrup steep with the zest for 10 minutes if used, then strain out zest through a fine mesh sieve into a heatproof container. Allow the simple syrup to cool to room temperature (about 20–30 minutes) before using. Refrigerate any unused syrup (keeps about 2 weeks).

Juice the lemons

Roll the lemons on the counter firmly to loosen juices. Cut lemons in half and juice until you have 1 cup (about 4–6 medium lemons). Strain the juice through a fine sieve into a pitcher to remove seeds and excess pulp if you prefer a clearer lemonade.

Combine liquids

To the pitcher with 1 cup lemon juice, add 1 cup cooled simple syrup and 3 cups cold water. Stir well to combine. Taste and adjust: add more water for a milder lemonade or more syrup for sweeter.

Season (optional)

If desired, add a pinch (about 1/4 teaspoon) of salt to brighten the flavor and stir to dissolve.

Chill

Refrigerate the lemonade for at least 30 minutes to allow flavors to meld. If serving immediately, add 2 cups of ice to the pitcher to chill quickly (this will dilute slightly as ice melts).

Serve

Fill glasses with ice as desired, pour lemonade over ice, garnish each glass with lemon slices and 2–3 fresh mint leaves. Stir briefly before serving.