Combine 1 cup granulated sugar and 1 cup water in a small saucepan. Add 1 tablespoon fresh lemon zest. Heat over medium, stirring occasionally, until sugar fully dissolves and the mixture just reaches a simmer (about 4–6 minutes). Do not boil hard. Remove from heat.

Let the syrup steep for 10–15 minutes off the heat so the lemon zest infuses bright citrus oils. Strain the syrup through a fine-mesh sieve into a heatproof container, pressing on the zest to extract flavor. Discard zest and cool syrup to room temperature (or refrigerate to speed up cooling).

Lemonade

Juice lemons

While syrup cools, juice fresh lemons until you have 1 cup of strained lemon juice (about 4–5 medium lemons). Remove seeds and strain pulp if you prefer a smoother drink.

Brew tea (if using)

Brew 1 cup of light green tea or a mild lemon-lime flavored tea using 1 teabag and 8 oz (1 cup) hot water. Steep 2–3 minutes, then remove the bag and chill the tea completely. This step recreates Sobe’s subtle tea-note; skip if you want plain lemonade and replace with 1 cup cold water.

In a large pitcher, combine the cooled lemon-zest simple syrup, 1 cup fresh lemon juice, 1 cup cooled tea (or 1 cup cold water), and 3 cups cold water. Stir thoroughly to combine. Taste and adjust: for sweeter, add up to 2 tablespoons more syrup; for tarter, add up to 1 teaspoon citric acid dissolved in a little water.

For a brighter finish that mimics the commercial soda-style tang, stir in the optional 1 teaspoon citric acid until dissolved.

Refrigerate the pitcher for at least 30 minutes so flavors marry, or serve immediately over ice for best chill.

Finishing & Garnish

Fill glasses with ice (about 1/2 cup to 1 cup ice per glass). Pour the chilled Sobe Lemonade into glasses, leaving room for garnish.

Garnish each glass with a lemon slice and 2–3 fresh mint leaves. Optionally gently slap the mint between your palms before adding to release aromatic oils.

Serve immediately. Store leftover lemonade covered in the refrigerator for up to 4 days; stir before serving.