Lemonade Recipe

Lemonade Base

1. 1

   Make Simple Syrup

   Combine 1 cup granulated sugar and 1 cup water in a small saucepan. Bring to a gentle simmer over medium heat, stirring occasionally until the sugar is completely dissolved (about 3–5 minutes). Remove from heat and let the syrup cool to room temperature.

2. 2

   Juice the Lemons

   While the syrup cools, roll whole lemons on the counter to soften them and yield more juice. Cut enough lemons to produce 1 1/4 cups (about 6–8 medium lemons). Strain the lemon juice through a fine-mesh sieve into a measuring cup to remove seeds and excess pulp.

3. 3

   Combine Ingredients

   In a large pitcher, combine the cooled simple syrup and 1 1/4 cups fresh lemon juice. Add 4 cups cold water and stir well. Taste and adjust: if too sweet, add up to 1/2 cup additional lemon juice; if too tart, add up to 1/2 cup additional cold water or 2–4 tablespoons simple syrup.

4. 4

   Chill and Serve

   Add 3 cups ice to the pitcher or fill individual glasses with ice. Pour the lemonade over the ice. Garnish with lemon slices and mint sprigs if using. Serve immediately or chill in the refrigerator for up to 3 days; stir before serving as separation may occur.