Back Porch Lemonade Recipe

Juice the lemons

Roll lemons on the counter to break down membranes, then cut in half and juice until you have 1 1/2 cups (about 6–8 medium lemons). Strain through a fine-mesh sieve into a measuring cup to remove seeds and excess pulp.

Make sugar syrup

In a small heatproof bowl or measuring cup, combine 3 tablespoons granulated sugar with 1/2 cup hot (not boiling) water. Stir until sugar is fully dissolved to make a quick syrup. If you prefer no heat, shake sugar and lemon juice vigorously in a sealed jar until dissolved, or use 2 tablespoons optional simple syrup instead.

Combine base

In a 2-quart pitcher, combine the strained lemon juice with the cooled sugar syrup. Add 4 cups cold water, taste, and adjust sweetness by adding the optional 2 tablespoons simple syrup or more water if too tart.

Muddle herbs

Lightly clap the mint leaves between your hands to release aromatics, then place the mint and the thyme sprigs in the bottom of a glass or small bowl and gently muddle 6–8 times with the back of a spoon or muddler. Do not pulverize—just press to release oils.

Infuse lemonade

Add the muddled mint and thyme to the pitcher of lemonade and stir gently. For a more pronounced herbal flavor, let the mixture sit chilled for 15–30 minutes, then remove the thyme sprigs (and mint if desired) or leave them in for visual appeal and ongoing infusion.

Serve

Fill glasses with ice cubes (about 1 cup per glass). Pour lemonade over ice, leaving room if adding club soda or alcohol. Garnish each glass with a lemon slice and a small mint sprig.

Optional fizzy or spiked variations

For a sparkling Back Porch Lemonade, top each glass with about 2–3 tablespoons (or up to 1 cup total in the pitcher) club soda or sparkling water just before serving. For a boozy version, add about 6 fl oz vodka or light rum to the entire pitcher (about 1 oz per 8-oz serving) and stir gently. Taste and adjust.