Lemonade Recipe

Combine sugar and water in a small saucepan.

Place saucepan over medium heat and stir until sugar fully dissolves and the liquid is clear, about 3–5 minutes. Do not boil vigorously; gentle simmer is fine.

Remove from heat and let syrup cool to room temperature. Transfer to a heatproof container and refrigerate if not using immediately.

Juice the lemons

Roll lemons on the countertop under your palm to soften, then cut in half and juice until you have 1 cup of fresh lemon juice. Strain the juice through a fine-mesh sieve into a measuring cup to remove seeds and excess pulp if you prefer a smoother drink.

In a large pitcher, combine the strained lemon juice and 1 cup of the cooled simple syrup. Stir to combine.

Add 3 cups of cold water to the pitcher. Taste and adjust sweetness or strength: add more water if too tart, or up to 1/2 cup more simple syrup if you prefer sweeter lemonade.

Fill glasses with ice cubes. Pour lemonade over ice, garnish with lemon slices and mint sprigs if using.

Serve immediately. Store any leftover lemonade in the refrigerator for up to 4–5 days; stir or shake before serving as separation may occur.