Fresh Lemonade Recipe

Juice the lemons

Roll lemons on the counter with your palm to soften, then cut in half and juice until you have about 1.5 cups (approximately 6–8 medium lemons). Strain the juice through a fine mesh sieve into a measuring cup to remove seeds and excess pulp if you prefer a clearer lemonade.

Dissolve the sugar

In a small bowl or measuring cup, combine 3 tablespoons granulated sugar with 1/2 cup of the cold water. Stir vigorously until the sugar is mostly dissolved. If you prefer using simple syrup, skip this step and use 1/2 cup simple syrup instead of granulated sugar and the 1/2 cup water used to dissolve it.

Mix the lemonade

In a pitcher, combine the strained lemon juice, the sugar-water mixture (or simple syrup), and the remaining 3.5 cups cold water. Stir thoroughly and taste. Adjust sweetness or strength by adding more sugar/simple syrup for sweetness or more water if too tart.

Chill and serve

Add 2 cups of ice to the pitcher or directly into individual glasses. Pour the lemonade over ice. If making sparkling lemonade, replace up to 1 cup of the cold water with 1 cup sparkling water—add sparkling water right before serving to preserve fizz.

Bruise mint leaves by gently clapping them between your palms or lightly muddling in the bottom of the pitcher or glass to release aroma, then add to pitcher or place on top of each glass.

Float lemon slices or wheels in the pitcher or use as a rim garnish on each glass.

If you used simple syrup instead of granulated sugar, stir well to combine; if you prefer a less sweet drink, start with 1/3 cup simple syrup and add more to taste.