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Ingredients
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Lemonade Base
Finish & Serve
Method
Lemonade Base
Juice the lemons
Roll 2–3 medium lemons on the counter to soften, cut in half, and juice until you have 1/2 cup (about 2–3 lemons). Strain the juice through a fine mesh sieve into a measuring cup to remove seeds and excess pulp.
Make simple syrup
Combine 1/4 cup granulated sugar and 1/4 cup water in a small saucepan. Heat over medium, stirring until the sugar fully dissolves and the liquid is clear, about 2–3 minutes. Remove from heat and let cool for 5 minutes.
Mix the base
In a pitcher, combine the strained lemon juice, the cooled simple syrup, and 1 cup cold water. Stir well and taste. The total should yield roughly 16 oz of liquid before ice. If the lemonade is too strong, add up to 1/4 cup extra cold water to taste (adjusts final strength).
Finish & Serve
Prepare serving glass
Fill a 16-oz glass with 1 cup of ice cubes.
Assemble
Pour the prepared lemonade from the pitcher into the ice-filled glass, leaving a small gap at the top (about 1/2 inch) to avoid overflow.
Garnish and adjust
Garnish with 2 lemon slices and optionally add 2 mint sprigs and 1/4 tsp lemon zest for aroma. Taste and, if desired, add a splash (about 1–2 tablespoons) of extra cold water to reach your preferred strength.
Serve
Stir gently with a straw or spoon and serve immediately chilled. Makes one 16-oz serving.