Combine 1 cup granulated sugar and 1 cup water in a small saucepan. Add 1 tablespoon fresh lemon zest. Heat over medium, stirring until sugar dissolves. Bring to a gentle simmer for 2 minutes to extract the zest flavor, then remove from heat. Let steep for 10 minutes off the heat to intensify aroma.

Strain the syrup through a fine-mesh sieve to remove zest. Cool to room temperature, then chill in the refrigerator if not using immediately.

Lemonade Base

Juice lemons

Roll lemons firmly on the counter to loosen juices, then halve and juice until you have 1 cup fresh lemon juice. Strain seeds and excess pulp if desired for a smoother beverage.

In a large pitcher, combine 1 cup fresh lemon juice and 3 cups cold water.

Add the cooled lemon-infused simple syrup to the pitcher. Start with 3/4 cup syrup, stir, taste, and add more up to the full cup if you prefer sweeter lemonade.

Stir thoroughly until mixture is uniform. Refrigerate for at least 10 minutes to let flavors marry, or proceed to serve over ice immediately.

Rodizio Twist & Garnish

Finish & serve

Add 1/4 cup freshly squeezed orange juice to the lemonade base and stir to combine. Fill serving glasses with ice (about 1/2 cup ice per 8-oz glass). Pour lemonade into glasses, leaving room for sparkling water.

Top each glass with sparkling water to add effervescence (use about 2–3 tbsp sparkling water per glass, roughly 1 cup total for pitcher). Stir gently to combine.

Muddle 2 mint leaves lightly in the palm of your hand or with the back of a spoon to release oils, then tuck into each glass or into the pitcher. Add lemon and orange slices as garnish in each glass or floating in the pitcher.

Optional: wet the rim of glasses and dip in a shallow plate with 1 tsp sea salt for a light saline accent that amplifies citrus. Serve immediately.