Lemonade Recipe

Make simple syrup

Combine 1 cup granulated sugar and 1 cup water in a small saucepan. Heat over medium, stirring until the sugar is fully dissolved and the liquid is clear. Do not boil for long. Remove from heat and let cool to room temperature.

Juice lemons

Juice fresh lemons until you have 1 cup (about 4–6 lemons depending on size). Strain seeds and excess pulp if you prefer a smoother lemonade.

Combine

In a pitcher, pour the 1 cup fresh lemon juice and the cooled simple syrup. Add 3 cups cold water and stir well. Taste and adjust sweetness by adding more water if too sweet or more syrup/lemon juice to balance.

Serve

Fill glasses with ice (about 1/2 cup per glass). Pour lemonade over ice, garnish with lemon slices and mint leaves if using. Keep refrigerated; serves about 6 (8-12 oz servings).

Make strawberry purée

Place 1 cup hulled strawberries and 1 tablespoon water in a blender or food processor. Purée until very smooth. If you prefer no seeds, press purée through a fine-mesh sieve into a bowl, using a spatula to extract as much liquid as possible.

Combine with base

In a pitcher, combine 1 cup fresh lemon juice, 1/2 cup cooled simple syrup, and the strawberry purée. Stir to combine.

Dilute and adjust

Add 2.5 cups cold water and stir. Taste; if too sweet, add up to 1/4 cup more lemon juice or more water; if too tart, add up to 2 tablespoons more simple syrup. Chill or add ice to cool.

Serve

Pour over ice, garnish with sliced strawberries and a lemon wheel. Keeps refrigerated for up to 3 days; stir well before serving as separation may occur.

Make raspberry purée

Place 1 cup raspberries and 1 tablespoon water in a blender or muddle them in a bowl. Blend or mash until broken down. For a seed-free drink, press the purée through a fine-mesh sieve into a bowl, pressing to extract juice and leaving seeds behind.

Combine with base

In a pitcher, combine 1 cup fresh lemon juice, 1/2 cup cooled simple syrup, and the raspberry purée. Stir thoroughly to incorporate.

Dilute and adjust

Add 2.5 cups cold water and stir. Taste and adjust sweetness or acidity as needed (add up to 2 tablespoons more syrup or up to 1/4 cup more lemon juice). Chill or add ice to serve.

Serve

Serve over ice with fresh raspberries and a lemon slice garnish. Store refrigerated up to 3 days; shake or stir before serving.