Ingredients
Method
- Make a simple syrup by combining 1 cup granulated sugar and 1 cup of water in a pot over medium heat. Simmer, stirring, until the sugar has dissolved fully Set aside to cool a bit.
- If you haven't already done so, squeeze enough lemons to equal 1 cup lemon juice. Place the lemon juice and simple syrup in a pitcher, then add 4 cups of water (or more to taste). Stir to combine.
- Store leftover lemonade in an airtight glass container in the fridge for up to 5 days.
Notes
- How to choose lemons: Not all lemons are created equal. The best lemons for lemonade feel heavy (ie, full of juice). I prefer to use Meyer lemons for lemonade as they are milder and sweeter, but any type of lemon will work.
- Roll the lemons before juicing. Give each lemon a firm roll on the countertop before juicing it to help break down the membranes inside. This will give you more juice!
- Make the simple syrup! Don't skip this step. For a smooth and balanced sip, you DO NOT want grainy sugar in the lemonade. A brief dissolving of water and sugar will result in sweet sugar water to perfectly incorporate into the lemon juice.
- Chill. You can totally drink lemonade as soon as it's stirred together, but I like to chill it for at least 30 minutes before serving. Or, serve it over ice if you can't wait.
- Adjust the sweetness. I strongly recommend tasting the lemonade as you go and adding the dissolved sugar slowly. Stop when you've reached your perfect sweetness level.
- Make it a cocktail! Use lemonade as the mixer in a summery cocktail. Pair it with bourbon, vodka, or gin.
- Or a mocktail. Add a splash of sparkling water to turn this into a fizzy lemon mocktail, then garnish wtih a slice of strawberry or a sprig of mint.
- Double the batch. You can easily double or triple this recipe to make a lot of lemonade!