Tropicana Lemonade Recipe

Juice the fruit

Roll the lemons and oranges on the countertop with your palm to loosen juices. Cut the lemons and oranges in half and juice them until you have about 1 cup lemon juice and 1/2 cup orange juice. Strain the combined juice through a fine-mesh sieve into a measuring cup or bowl to remove pulp and seeds. If using lemon zest, grate the lemon rinds before juicing and set aside.

Make simple syrup

Combine 1 cup granulated sugar and 1 cup water in a small saucepan. Warm over medium heat, stirring frequently until the sugar fully dissolves and the liquid is clear (do not boil vigorously). Remove from heat and let cool to room temperature. Cooling can be accelerated by transferring syrup to a heatproof container and placing in the refrigerator. If you prefer a lighter sweetness, reduce sugar to 3/4 cup and keep water at 1 cup.

Assemble lemonade

In a 2-quart pitcher, combine the strained lemon-orange juice and cooled simple syrup. Add 4 cups cold water (or 3 cups cold water + 1 cup chilled sparkling water for a fizzy version). Stir well and taste. Adjust sweetness or dilution by adding more water (2–4 tablespoons at a time) or more syrup if needed.

Chill & serve

Add 4 cups of ice to the pitcher or fill glasses with ice. Pour lemonade over ice. Garnish each glass with a lemon slice and a mint sprig if desired. Serve immediately. Leftover lemonade keeps covered in the refrigerator for up to 3 days; if it separates, stir or shake before serving.