Fresh Squeezed Lemonade Recipe

Juice the lemons

Roll lemons on the counter pressing firmly to break membranes. Cut lemons in half and juice until you have about 1 1/4 cups (approximately 6–8 medium lemons). Strain the juice through a fine-mesh strainer into a measuring cup to remove seeds and excess pulp.

Make simple syrup

In a small saucepan combine 1/2 cup water and 1 cup granulated sugar. Heat over medium, stirring until sugar is fully dissolved and the mixture is clear, about 2–3 minutes. Do not boil long. Remove from heat and let the syrup cool slightly (5 minutes).

Combine and dilute

In a large pitcher, combine the strained lemon juice and the cooled simple syrup. Add 4 cups of cold water and stir well. Taste and adjust: if too sweet, add up to 1/2 cup more lemon juice; if too tart, add up to 1/2 cup more water or up to 2 tablespoons honey/simple syrup.

Finish and chill

Add about 3 cups of ice to the pitcher, or pour the lemonade over ice in glasses. If using sparkling water for a fizzy version, add it just before serving and reduce still water by the same amount to keep balance.

Muddle mint: Clap the mint leaves between your palms to release aroma, then gently bruise or muddle in the bottom of the pitcher or in individual glasses to release oils before adding lemonade.

Add garnish: Float lemon slices in the pitcher or place a slice on the rim of each glass. Add a pinch (about 1/4 tsp) of sea salt to the pitcher if desired to brighten the flavor. Stir gently to incorporate.

Serve: Pour into glasses over ice, add a sprig of mint to each glass, and serve immediately. If transporting, keep ice and sparkling water separate until serving to avoid dilution and loss of fizz.