Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Lemonade Base
Optional Additions & Garnish
Method
Lemonade Base
Juice the lemons
Roll lemons on the counter with firm pressure to soften. Cut lemons in half and juice until you have about 1 1/4 cups (≈300 ml) of fresh lemon juice. Strain juice through a fine mesh sieve into a measuring cup to remove seeds and excessive pulp.
Make simple syrup
In a small saucepan combine 1 cup granulated sugar and 1 cup hot water. Heat over medium, stirring until sugar dissolves completely and the mixture is clear. Remove from heat and let syrup cool for 5–10 minutes.
Combine syrup, lemon juice, and water
In a 1.5–2 quart pitcher, pour the strained lemon juice and the cooled simple syrup. Add 3 cups cold water and stir well. Taste and adjust: for stronger lemonade add up to 1/2 cup more lemon juice; for sweeter add up to 1/4 cup more simple syrup. Optionally add a pinch of fine salt to brighten flavors.
Optional Additions & Garnish
If using honey or agave instead of sugar: warm 3/4 cup honey/agave with 1/2 cup hot water and whisk until smooth to make a liquid sweetener, then use in place of simple syrup and add cold water to reach the same final volume. Adjust sweetness to taste.
Add 2 cups of ice cubes to the pitcher or fill glasses with ice. Pour lemonade over ice, add lemon slices and 2–4 fresh mint leaves per glass for garnish. Stir gently and serve immediately. Leftover lemonade can be refrigerated in a covered pitcher for up to 3 days; stir before serving.