The Cheesecake Factory Signature Lemonade Recipe

Make the simple syrup

Combine 1 cup granulated sugar and 1 cup water in a small saucepan.

Place over medium heat and stir constantly until the sugar is completely dissolved and the mixture just comes to a gentle simmer (do not boil vigorously). This should take about 3–4 minutes.

Remove the saucepan from the heat and let the syrup cool to room temperature (about 10–15 minutes). Transfer the syrup to a clean jar and refrigerate until chilled. Syrup can be used warm if you're short on time, but cooling helps the lemonade stay cold longer.

Juice and combine

Measure 1/2 cup fresh lemon juice (about 4–5 medium lemons). Strain through a fine-mesh sieve into a pitcher to remove seeds and most pulp for a smooth lemonade.

Add 2 cups cold water to the pitcher, then pour in 3/4 cup of the prepared simple syrup. Stir thoroughly to combine. Taste and adjust: if you prefer sweeter lemonade, add up to the remaining 1/4 cup syrup; if too sweet, add a few tablespoons of water.

Fill a serving glass with about 1.5 cups of ice cubes (or more to chill as desired).

Pour the lemonade over the ice, giving it one gentle stir to chill and integrate the syrup evenly.

Garnish the prepared glass with 2 lemon slices (one inside the glass if desired, one on the rim) and a fresh mint sprig. Clap the mint between your hands once to release aroma before placing it on the drink.

Serve immediately with a straw. Store any leftover lemonade refrigerated for up to 48 hours; stir before serving as separation can occur.