Lemonade Recipe

Juice the lemons

Roll and press whole lemons on the counter to loosen juices. Cut lemons in half and juice until you have 1 cup (about 4–6 medium lemons). Strain the juice through a fine-mesh sieve into a measuring cup to remove seeds and most pulp.

Dissolve the sugar

In a heatproof container or small saucepan, combine 1 cup hot water and 3 tablespoons granulated sugar. Stir until the sugar is completely dissolved, creating a thin syrup. If using simple syrup instead of granulated sugar, skip this step and use the simple syrup amount called for.

Combine and dilute

In a pitcher, pour the strained lemon juice and the sugar syrup. Add 3 cups cold water and stir well. Taste and adjust: if too sweet, add more lemon juice; if too tart, add more water or 1–2 tablespoons simple syrup.

Chill and serve

Add 2 cups of ice to the pitcher or fill glasses individually. Pour lemonade over ice. If you prefer fizzy lemonade, replace up to 2 cups of the cold water with 2 cups sparkling water and add it right before serving to preserve carbonation.

Add 4 lemon slices to the pitcher or float them in individual glasses for presentation. Clap or gently bruise 8 mint leaves between your palms and add to the pitcher or use as a garnish in each glass to release aroma without bitterness.

If serving later, keep lemonade refrigerated for up to 3 days. Do not add ice until ready to serve to avoid diluting. For best flavor, stir before serving since separation can occur.