Combine 1 cup granulated sugar, 1/2 cup water, and 1 tablespoon fresh lemon zest in a small saucepan. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves completely. Once dissolved, lower the heat and simmer 2 minutes to extract the zest oils. Remove from heat and let the syrup steep and cool for 15 minutes so the lemon zest infuses fully. Strain the syrup through a fine-mesh sieve into a bowl or measuring cup, discarding the zest solids. Chill if not using immediately.

Lemonade Base

Juice lemons

Roll the lemons on the counter to loosen juices, then cut and juice until you have 1 cup fresh lemon juice. Strain the juice through a fine mesh sieve to remove seeds and excess pulp if you prefer a clear lemonade.

Combine base

In a large pitcher, combine the strained 1 cup lemon juice with 3 cups cold water. Add the cooled lemon-infused simple syrup and stir thoroughly. Taste and adjust: if too sweet, add more water; if too tart, add up to 2 tablespoons additional syrup (or sugar dissolved in a little warm water).

Add ice

Add about 2 cups of ice cubes directly to the pitcher to chill; alternatively, fill individual glasses with ice when serving to avoid diluting the whole batch.

Aromatics & Finish

Salt and mint finish

Lightly bruise the 8 fresh mint leaves by clapping them between your palms or gently muddling in the palm of a spoon to release aroma (do not pulverize). Stir the bruised mint and 1 teaspoon sea salt into the pitcher; the small amount of salt brightens the flavors. Taste and adjust seasoning.

Optional sparkling top-up

If you want a fizzy Rodizio Lemonade, top the pitcher or each glass with up to 1 cup chilled sparkling water just before serving. Stir gently to combine without losing too much carbonation.

Serve

Pour into glasses over ice, garnish each glass with a thin lemon wheel and a sprig of mint. Serve immediately. The lemonade keeps refrigerated, covered, for up to 3 days; if stored, stir or shake before serving as ingredients may settle.