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Ingredients
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Lemonade Base
To Finish
Method
Lemonade Base
Juice the lemons
Roll whole lemons on the counter firmly to loosen juices. Cut enough lemons to yield 1 cup (about 4–6 medium lemons depending on juiciness). Use a citrus juicer or reamer to extract juice, strain through a fine mesh sieve into a measuring cup to remove seeds and pulp. Measure 1 cup of strained lemon juice.
Make simple syrup
Combine 1 cup water and 3 tablespoons granulated sugar in a small saucepan. Heat over medium, stirring constantly until sugar fully dissolves and the mixture comes just to a gentle simmer (about 3–4 minutes). Remove from heat and let cool slightly (2–3 minutes). This creates a lightly sweetened syrup that blends smoothly with lemon juice.
Allow the simple syrup to cool to warm or room temperature before proceeding so it doesn't melt the ice immediately when mixed.
To Finish
Combine and taste
In a large pitcher, combine the 1 cup strained lemon juice and the prepared simple syrup. Add 3 cups cold water and stir well. Taste and adjust sweetness or strength: add up to 1/2 cup more water if too strong, or an additional 1–2 tablespoons sugar dissolved in a little warm water if too tart.
Chill and serve
Add 2 cups ice cubes to the pitcher or fill individual glasses with ice. Pour lemonade over ice. Garnish each glass with a lemon slice and 2 mint leaves if using. Stir briefly and serve immediately.
Leftover lemonade can be refrigerated in a sealed container for up to 3 days; stir before serving as separation can occur.