Nantucket Nectars Lemonade Recipe

1. Make the simple syrup

Combine 1 cup water and 3 tablespoons granulated sugar in a small saucepan. Warm over medium heat, stirring constantly, just until the sugar dissolves and the liquid is clear (do not boil). Remove from heat and let the syrup cool to room temperature (about 10–15 minutes).

2. Juice the lemons

While the syrup cools, roll and press whole lemons on the counter to loosen juices. Cut enough lemons to yield 1 cup fresh lemon juice (about 4–6 medium lemons). Strain the juice through a fine mesh sieve into a measuring cup to remove seeds and excess pulp.

3. Combine and dilute

In a large pitcher (at least 2 quart), pour the cooled simple syrup and the 1 cup fresh lemon juice. Add 3 cups cold water and stir thoroughly. Taste and adjust: if too sweet, add up to 1/2 cup more water; if too tart, stir in 1–2 tablespoons more sugar dissolved in a little warm water or additional simple syrup.

4. Add 2 cups of ice cubes to the pitcher or fill individual glasses with ice. Pour the prepared lemonade over ice.

5. Garnish each glass with a lemon slice and a mint sprig if using. Sprinkle 1 teaspoon lemon zest into the pitcher or over individual glasses for extra fragrance, if desired.

6. Serve immediately. Stir occasionally while serving to keep flavors uniform; store any leftover lemonade refrigerated in a sealed container for up to 3 days.