Ingredients
Equipment
Method
- nstructions:
- Juice the Lemons
- Roll lemons on a flat surface, cut them in half, and juice them into a bowl. Strain if you prefer pulp-free lemonade.
- Make the Simple Syrup
- In a small saucepan, combine 1 cup sugar and 1 cup water. Heat over medium heat, stirring until sugar dissolves completely. Let cool.
- Mix the Lemonade
- In a large pitcher, combine the lemon juice and cooled syrup. Add 4 cups of cold filtered water. Stir well.
- Adjust to Taste
- Taste your lemonade. Add more water for a lighter flavor or more syrup for added sweetness.
- Serve
- Pour over ice in individual glasses. Garnish with lemon slices, mint, or berries.
Notes
Notes:
Substitute sugar with honey, agave, stevia, or monk fruit for low-sugar or keto versions. Meyer lemons produce a sweeter, less acidic lemonade. Add berries or cucumber slices for infused variations. Can be turned into a sparkling lemonade by replacing still water with sparkling water. Store in the fridge for up to 7 days in a sealed container.
Substitute sugar with honey, agave, stevia, or monk fruit for low-sugar or keto versions. Meyer lemons produce a sweeter, less acidic lemonade. Add berries or cucumber slices for infused variations. Can be turned into a sparkling lemonade by replacing still water with sparkling water. Store in the fridge for up to 7 days in a sealed container.