About this recipe

Cold, refreshing, and perfectly balanced — this is the classic sweet-tart lemonade you remember from summer ballgames and county fairs. Made with a simple syrup base for smooth sweetness that blends in without any graininess, fresh-squeezed lemon juice for bright citrus punch, and plenty of ice. No powder, no concentrate — just the real thing, every time.

Instructions

1. 1

   Make the simple syrup: Combine 1 cup granulated sugar and 1 cup water in a small saucepan over ^[medium heat]. Stir continuously until the sugar is fully dissolved, about 3–4 minutes. Do not let it boil vigorously — just a gentle simmer is all you need. Remove from heat and let it cool to room temperature, about 10 minutes. You can speed this up by placing the pan in a bowl of ice water.

2. 2

   Juice the lemons: Roll each lemon firmly on the counter with your palm before cutting — this breaks down the membranes and gets you more juice. Cut in half and juice them using a citrus juicer. Strain the juice through a sieve into a measuring cups to remove seeds and pulp. You should have about 1½ cups of fresh lemon juice.

3. 3

   Combine in the pitcher: Pour the fresh lemon juice into a large pitcher (Large). Add the cooled simple syrup and stir to combine. Add 4 cups of cold water and stir well.

4. 4

   Taste and adjust: This is the most important step. Taste the lemonade and adjust to your preference. For more sweetness, stir in simple syrup 1 tablespoon at a time. For more tartness, add a squeeze of fresh lemon juice. For a lighter drink, add up to 1 more cup of cold water.

5. 5

   Chill and serve: Fill glasses generously with ice. Pour the lemonade over the ice and garnish with a lemon round and a sprig of fresh mint if desired. Stir the pitcher before each pour, as the syrup can settle slightly.