Lemonade Recipe

Combine sugar and water

In a small saucepan combine 1 cup granulated sugar and 1 cup water. If using lemon zest, add the zest now to infuse citrus oils.

Heat to dissolve

Place saucepan over medium heat and stir occasionally until the sugar has fully dissolved and the liquid is clear, about 3–5 minutes. Do not boil vigorously; gentle simmering is fine.

Cool and strain

Remove from heat. If you added lemon zest, let the syrup steep for 5–10 minutes for more flavor, then strain out the zest. Transfer the simple syrup to a heatproof container and let cool to room temperature (or chill) before using.

Juice the lemons

Roll the lemons on the counter under your palm to soften them. Cut lemons in half and juice until you have 1 cup (about 4–6 medium lemons) of fresh lemon juice. Strain the juice through a fine-mesh sieve into a measuring cup to remove seeds and most pulp if you prefer a smoother lemonade.

Combine liquids

In a pitcher, combine the 1 cup fresh lemon juice, 1 cup cooled simple syrup, and 3 cups cold water. Stir well and taste.

Adjust sweetness and strength

If the lemonade is too sweet, add a little more cold water (start with 1/4 cup increments). If it's too tart, add additional simple syrup 1–2 tablespoons at a time until desired balance is reached. If you didn't chill the syrup earlier, add ice to cool the drink (account for ice melt diluting the lemonade).

Serve

Fill glasses with ice (about 1/2 to 1 cup per glass). Pour lemonade over ice. Garnish each glass with a lemon slice and a sprig of fresh mint if desired.

Storage

Store any leftover lemonade in a sealed container in the refrigerator for up to 4–5 days. Stir or shake before serving because separation may occur. Keep simple syrup refrigerated for up to 2 weeks.