Step by step

Method

4 steps

1. 1

   Juice enough lemons for 1½ cups fresh lemon juice (about 6–8 lemons) into a large pitcher. Strain out the seeds — a little pulp is fine.

2. 2

   Add 1 cup granulated sugar and about 1 cup of the cold water. Stir until the sugar fully dissolves and you don't feel grit on the bottom — this is easier before you add all the water.

3. 3

   Pour in the remaining cold water (7 cups total water) and stir again. Taste. Add a spoonful of sugar if it's too sharp, or a splash more lemon juice if it's flat-sweet. Chill at least 30 minutes if you have time so it tastes colder and brighter.

4. 4

   Add thin lemon slices and plenty of ice. Serve cold. You want bright, cold lemonade that tastes fresh and balanced — not watery lemon water or a syrupy sugar bomb.