Step 1: Prepare the Simple Syrup. In a medium saucepan, combine the granulated sugar and 1 ½ cups of hot water. Heat over medium heat, stirring constantly, until the sugar is completely dissolved. Remove from heat and let it cool completely. This forms your simple syrup, which ensures a smooth, non-gritty lemonade.
Step 2: Squeeze the Lemons. While the simple syrup cools, juice your fresh lemons. Roll them on a countertop first to maximize juice extraction. You’ll need about 1 ½ cups of fresh lemon juice. Strain the juice through a fine-mesh sieve to remove any pulp and seeds.
Step 3: Combine Ingredients. In a large pitcher, combine the cooled simple syrup and the strained lemon juice. Stir well to combine.
Step 4: Add Water and Taste. Pour in 4 cups of cold water. Stir thoroughly. Taste the lemonade and adjust the sweetness or tartness to your preference. If you prefer it less sweet, add more cold water. If you like it sweeter, you can add a little more simple syrup (if you made extra) or a tiny bit more sugar dissolved in a splash of hot water.
Step 5: Chill and Serve. Add plenty of ice to the pitcher. Garnish with fresh lemon slices and mint sprigs, if desired. Serve immediately over ice, or chill in the refrigerator for at least 30 minutes for optimal refreshing temperature. This homemade lemonade recipe is best enjoyed cold!
Step 6: Store Leftovers. Store any remaining homemade lemonade in a tightly sealed container in the refrigerator for up to 5-7 days. For longer storage, you can freeze concentrated lemon syrup (without the extra cold water) in ice cube trays.