Lemonade Recipe

Make simple syrup

Combine 1 cup granulated sugar and 1 cup water in a small saucepan. Stir to combine and bring to a gentle simmer over medium heat. Allow the sugar to dissolve completely, about 3–4 minutes, stirring occasionally. Do not let it boil vigorously. Once the sugar is fully dissolved and the liquid is clear, remove the pan from the heat and let the syrup cool to room temperature, about 15–20 minutes. Transfer to a clean jar and chill if not using immediately.

Juice the lemons

Roll the lemons on the counter while pressing down with your palm to soften them. Cut each lemon in half and juice them using a handheld juicer or reamer until you have approximately 1 cup (240 ml) of fresh lemon juice. Strain the juice through a fine-mesh sieve into a measuring cup to remove seeds and most pulp; press with the back of a spoon to extract remaining juice. You should end up with about 1 cup of juice from 6 medium lemons.

Mix the lemonade

In a large pitcher (at least 2-quart / 2-liter capacity), combine the strained lemon juice (about 1 cup), 4 cups cold water, and 1 cup of the cooled simple syrup. Stir thoroughly and taste. If the lemonade is too sweet, add more water in 1/4-cup increments. If it is too tart, add up to 2 tablespoons additional simple syrup at a time until you reach your preferred balance.

Chill and serve

Add 2 cups of ice cubes to the pitcher or place ice directly into glasses. Pour the lemonade over ice and garnish each glass with a lemon slice and a sprig of mint if using. For best flavor, refrigerate the pitcher for 30 minutes to allow flavors to meld before serving. Stir gently before pouring if the syrup has settled.

Storage

Store leftover lemonade in a sealed container in the refrigerator for up to 3 days. Keep simple syrup refrigerated for up to 2 weeks.