Fresh Squeezed Lemonade

How to Make Fresh Squeezed Lemonade

1. 1

   Step 1: Juice the lemons

   Roll the lemons on the counter to loosen the juices, then cut in half and juice until you have about 1 to 1 1/4 cups (240–300 ml) of fresh lemon juice. Strain the juice through a fine-mesh sieve into a measuring cup or pitcher to remove seeds and most pulp for a smooth lemonade.

   For this step

   • 6 mediumFresh lemons (medium)
   
2. 2

   Step 2: Make simple syrup

   Combine the granulated sugar and 1 cup (240 ml) hot water in a heatproof measuring cup or small saucepan and stir until the sugar is completely dissolved. Let the syrup cool briefly; using syrup ensures the sugar blends evenly into cold lemonade without graininess.

   For this step

   • 1 cupGranulated sugar
   • 1 cupHot water (for simple syrup)
   
3. 3

   Step 3: Mix and taste

   In a pitcher, combine the strained lemon juice and the cooled simple syrup, then add 4 cups (960 ml) cold water and stir to combine. Taste and adjust: add a little more water if too tart or a tablespoon of syrup if you prefer sweeter lemonade.

   For this step

   • 4 cupsCold water (to dilute)
   
4. 4

   Step 4: Chill and serve

   Fill a pitcher or individual glasses with ice and pour the lemonade over the ice to chill immediately. Stir briefly and serve cold; keep any extra lemonade refrigerated for up to 3 days.

   For this step

   • 2 cupsIce cubes
5. 5

   Step 5: Garnish and variations

   Garnish each glass with a lemon slice and a sprig of mint for a fresh presentation. For a sparkling version, replace up to half of the cold water with chilled sparkling water just before serving, or infuse with berries or fresh herbs to vary the flavor.

   For this step

   • 8 sprigsFresh mint sprigs (optional)
   • 8 slicesLemon slices (for garnish)
   

1. Roll the lemons on the counter to loosen the juices, then cut in half and juice until you have about 1 to 1 1/4 cups (240–300 ml) of fresh lemon juice. Strain the juice through a fine-mesh sieve into a measuring cup or pitcher to remove seeds and most pulp for a smooth lemonade.
2. Combine the granulated sugar and 1 cup (240 ml) hot water in a heatproof measuring cup or small saucepan and stir until the sugar is completely dissolved. Let the syrup cool briefly; using syrup ensures the sugar blends evenly into cold lemonade without graininess.
3. In a pitcher, combine the strained lemon juice and the cooled simple syrup, then add 4 cups (960 ml) cold water and stir to combine. Taste and adjust: add a little more water if too tart or a tablespoon of syrup if you prefer sweeter lemonade.
4. Fill a pitcher or individual glasses with ice and pour the lemonade over the ice to chill immediately. Stir briefly and serve cold; keep any extra lemonade refrigerated for up to 3 days.
5. Garnish each glass with a lemon slice and a sprig of mint for a fresh presentation. For a sparkling version, replace up to half of the cold water with chilled sparkling water just before serving, or infuse with berries or fresh herbs to vary the flavor.