Lemonade Recipe

Juice the lemons

Roll lemons on the counter to soften. Cut enough lemons in half to yield about 6 cups of juice (approximately 24–30 medium lemons). Use a hand or electric juicer to extract juice, then strain through a fine-mesh sieve into a measuring cup or bowl to remove seeds and most pulp. You should end up with about 6 cups of strained lemon juice.

Make simple syrup

Combine 3 cups granulated sugar and 1 cup water in a small saucepan. Warm over medium heat, stirring constantly until the sugar fully dissolves and the mixture is clear. Do not boil vigorously; once dissolved remove from heat. Let the syrup cool to room temperature (about 15–20 minutes).

Combine and adjust

In a large container or gallon pitcher, pour in the 6 cups fresh lemon juice and the cooled simple syrup. Add 12 cups cold water and stir thoroughly. Taste and adjust sweetness and strength: for sweeter lemonade add up to 1/2 cup more simple syrup; for tarter lemonade add up to 1 cup more water. If using pulp, you can stir in reserved pulp to preferred texture.

Chill the combined lemonade in the refrigerator for at least 1 hour before serving to let flavors meld. If you need it served immediately, add plenty of ice to chill quickly (note: ice will dilute the beverage as it melts, so account for that if precise strength is needed).

When ready to serve, fill glasses or a beverage dispenser with ice. Pour the chilled lemonade over ice. Garnish each glass or the dispenser with lemon slices and optional mint sprigs. Serve with a stirrer so guests can mix as ice melts.

Storage: Keep leftover lemonade refrigerated in a sealed container for up to 5 days. Stir or shake before serving as separation can occur. If it becomes too strong after refrigeration, dilute with a little cold water to taste.