Lemonade Recipe

Simple Lemonade

1. 1

   Make simple syrup

   Combine granulated sugar (3 tbs) and 1 cup water in a small saucepan. Heat over medium, stirring constantly until the sugar is completely dissolved and the liquid is clear, about 3–4 minutes. Do not boil vigorously. Remove from heat and let the syrup cool to room temperature. (If you're short on time, dissolve the sugar in warm water instead and cool briefly.)

2. 2

   Juice the lemons

   Roll lemons on the counter with your palm to loosen juices, then cut and juice until you have 1 cup fresh lemon juice (about 4–6 medium lemons depending on size). Strain the juice through a fine mesh sieve into a measuring cup to remove seeds and excess pulp if you want a clearer lemonade.

3. 3

   Combine lemon juice and syrup

   In a pitcher, pour the strained 1 cup lemon juice and the cooled simple syrup. Add the optional pinch of salt and 1 teaspoon lemon zest if using; the salt rounds flavors and zest brightens the lemon aroma. Stir to combine.

4. 4

   Dilute with cold water

   Add 3 cups cold water to the pitcher and stir. Taste and adjust: if too sweet, add up to 1/2 cup extra lemon juice; if too tart, add up to 1/4 cup extra simple syrup or more cold water. The recipe is formulated to yield a balanced lemonade but personal preferences vary.

5. 5

   Chill and serve

   Add 2 cups ice to the pitcher or fill individual glasses with ice. Pour the lemonade over the ice. Garnish each glass with lemon slices and 2 mint leaves if desired. Serve immediately. Leftover lemonade can be refrigerated in a covered container for up to 3 days; stir before serving as separation may occur.