Housemade Lemonade Recipe

Make simple syrup

Combine 1 cup granulated sugar and 1 cup water in a small saucepan. Heat over medium, stirring occasionally, until the sugar is fully dissolved and the liquid is clear (do not let it boil vigorously). Remove from heat and let the syrup cool to room temperature (about 15–20 minutes).

Juice lemons

While the syrup cools, juice fresh lemons to yield 1 cup (about 4–6 medium lemons depending on size). Strain the juice through a fine mesh sieve into a measuring cup to remove seeds and excess pulp.

Combine lemonade

In a pitcher, combine the cooled simple syrup and 1 cup fresh lemon juice. Add 3 cups cold water and stir well. Taste and adjust sweetness or acidity: if too tart, add more simple syrup or a teaspoon of sugar at a time; if too sweet, add additional cold water or a splash of lemon juice.

Fill glasses or the serving pitcher with ice (about 4 cups total distributed among servings). Pour the prepared lemonade over the ice and stir briefly to chill and mix.

Garnish each glass with a lemon slice and 2 fresh mint leaves, and optionally a small pinch of lemon zest for aroma. If additional sweetness is desired, add simple syrup or sugar to taste and stir until incorporated.

Serve immediately chilled. Leftover lemonade can be refrigerated in a covered container for up to 3 days; stir or shake before serving as separation may occur.