Rodizio Diet Lemonade Recipe

Make infused simple syrup

Combine 1 cup granulated sugar, 1 cup water, and 1 tablespoon fresh lemon zest in a small saucepan. Bring to a gentle simmer over medium heat, stirring until the sugar fully dissolves. Once dissolved, reduce heat to low and simmer 1–2 minutes to extract zest oils. Remove from heat and let steep 10 minutes.

Strain the syrup through a fine mesh sieve to remove zest. Transfer syrup to a heatproof container and cool to room temperature, then chill in the refrigerator until cold (at least 20–30 minutes).

Juice the lemons

Roll lemons on the counter to break down membranes, then halve and juice until you have 1 cup (about 4–6 lemons). Strain juice through a fine mesh sieve into a pitcher to remove pulp and seeds if desired.

Add 1 cup chilled infused simple syrup to the pitcher with the lemon juice. Stir to combine.

Pour in 3 cups cold water and stir. Taste and adjust sweetness: add up to 1/4 cup more syrup for sweeter lemonade or reduce water for stronger flavor.

Add 4 cups of ice to the pitcher and stir to chill quickly. If you prefer pre-chilled lemonade, chill the mixed lemonade in the refrigerator for 30–60 minutes before serving (omit extra ice when chilling).

Season and garnish

Add 1 teaspoon sea salt to the lemonade and stir well — the small amount of salt brightens citrus flavor and is characteristic of a savory, balanced Rodizio palate.

Tear or lightly bruise mint leaves to release aroma and add to the pitcher (about 8–10 leaves). Stir gently.

If you want effervescence, top the lemonade with 1 cup chilled sparkling water just before serving and stir gently to combine. Otherwise skip for still lemonade.

Serve over ice in tall glasses, garnish each glass with a thin lemon slice and a sprig of mint.