Yields: About 8 servings
Prep Time: 10 minutes
Chill Time: Optional
Ingredients:
- 1 cup granulated white sugar
- 1 cup water
- 1 to 1 ½ cups freshly squeezed lemon juice (from about 6-8 lemons)
- 5-6 cups cold water
- Ice
- Optional: Lemon slices, fresh mint sprigs for garnish
Instructions
Make the Simple Syrup:
- In a small saucepan, combine the sugar and 1 cup of water.
- Place over medium heat and stir until the sugar dissolves completely. The mixture should be clear.
- Remove from heat and let cool completely.
Prepare the Lemons:
- Roll the lemons firmly on a countertop to release more juice.
- Cut the lemons in half and juice them until you have 1 to 1 ½ cups of juice.
Assemble the Lemonade:
- In a large pitcher, combine the cooled simple syrup and freshly squeezed lemon juice.
- Add 5 cups of cold water and stir well.
- Taste! This is your base. Adjust sweetness (add more simple syrup) or tartness (add more lemon juice) until it perfectly suits your liking.
- If not serving immediately, chill the lemonade for at least an hour.
- When ready to serve, add plenty of ice to the pitcher and individual glasses.
- Garnish with lemon slices and mint sprigs, if desired.
Tips:
- Sweetness: Adjust based on your preference. Start with less simple syrup and add more until you reach your desired sweetness level.
- Water: For a more intense lemonade, start with 5 cups of water and add more if you’d like it less concentrated.
- Variations: Get creative! Try adding a handful of muddled strawberries, raspberries, or a sprig of fresh rosemary or lavender to the pitcher.
- Storage: Refrigerate leftover lemonade for up to 3-4 days.
