Lemonade Regular Recipe

Simple Lemonade

1. 1

   Make simple syrup

   Combine 1 cup water and 3 tablespoons granulated sugar in a small saucepan. Heat over medium, stirring until the sugar dissolves completely and the mixture is just simmering. Remove from heat and let the syrup cool to room temperature (about 5–10 minutes). If you prefer a less sweet lemonade, start with 2 tablespoons sugar and adjust later.

2. 2

   Juice the lemons

   While the syrup cools, roll the lemons firmly on the counter under your palm to loosen juices. Halve and juice enough lemons to yield 1 cup of fresh lemon juice (typically 4–6 medium lemons). Strain the juice through a fine-mesh sieve into a measuring cup to remove seeds and pulp if you prefer a smooth lemonade.

3. 3

   Combine and taste

   In a large pitcher, add the strained lemon juice and the cooled simple syrup. Pour in 3 cups of cold water and stir thoroughly. Taste and adjust: for stronger lemonade add up to 1/2 cup more lemon juice; for sweeter add up to 1 additional tablespoon of simple syrup; to dilute, add up to 1 cup more cold water.

4. 4

   Chill and serve

   Add 2 cups of ice to the pitcher or place ice in individual glasses. Pour the lemonade over ice. Garnish each glass with a lemon slice, a sprig of mint, and a pinch (about 1 tsp) of lemon zest if desired. Serve immediately.

5. 5

   Storage: Refrigerate leftover lemonade in a sealed container for up to 3–4 days. Stir before serving; ice will dilute with time so adjust sweetness or acidity if needed.