Classic Southern Lemonade
Equipment
- Pitcher
Ingredients
- 6-8 lemons juiced
- 4 cups water
Simple syrup
- 2 cup water
- 2 cup granulated sugar
For garnish
- lemon slices
- mint leaves
Instructions
- For the Simple Syrup:In a small saucepan over medium heat, combine equal parts water and sugar. Stir until the sugar dissolves, then bring the mixture to a gentle boil. Reduce to a simmer for 2–3 minutes. Remove from heat and let cool slightly, then pour into a mason jar or airtight container. Store in the fridge until ready to use.
- For the Lemonade: Juice 6–8 fresh lemons into a large pitcher (you’ll need about 1 cup of lemon juice). Add 1 cup of simple syrup, then pour in 4 cups (or about 2 bottles) of cold water. Stir well, taste, and adjust sweetness as needed. I ended up using 1 1/2 cups of simple syrup. Serve over ice and enjoy!
Notes
Pro Tip: Want even more lemony flavor and a brighter color? Add the zest of one fresh lemon to your simple syrup as it’s cooking. Once the sugar has dissolved, remove from heat and let the zest steep for a few minutes. Strain before mixing the syrup into your lemon juice for a bold, zesty lemonade upgrade.