Gallon Regular Lemonade Recipe

Combine granulated sugar (2 cups) and water (2 cups) in a small saucepan. Heat over medium, stirring frequently until the sugar is completely dissolved and the liquid is clear. Do not boil vigorously; once sugar is dissolved and the syrup is just simmering, remove from heat. Let the syrup cool to room temperature (about 20–30 minutes) or chill briefly in the refrigerator.

Juice the lemons

Roll lemons on the counter to loosen juice. Cut and juice enough lemons to yield 3.5 cups (about 12–16 medium lemons depending on size and juiciness). Strain the juice through a fine-mesh sieve into a measuring cup or bowl to remove seeds and excess pulp.

Combine juice, syrup and water

In a clean 1-gallon pitcher or container, pour the measured fresh lemon juice (3.5 cups) and the cooled simple syrup (2 cups). Add 9.5 cups of cold water. Stir thoroughly to combine. Taste and adjust sweetness or tartness: for sweeter lemonade add up to 1/4 cup more simple syrup; for tarter, add small amounts of lemon juice (about 1–2 tbsp at a time).

Refrigerate the lemonade until well chilled (at least 1–2 hours). When serving, add ice to glasses or to the pitcher if desired. Garnish with lemon slices and mint sprigs if using. Stir before pouring, as natural separation may occur. Keeps refrigerated in a sealed container for up to 3 days; stir before serving.