Step by step

Method

5 steps

1. 1

   Scrub and slice 8–10 lemons (or use 1–1¼ cups fresh lemon juice plus zest of 2 lemons). Pack 1–2 cups fresh mint leaves.

2. 2

   In a large deep bowl, mash the lemon slices (or zest + juice), mint, 1–1¼ cups sugar, and a pinch of salt if using with a potato masher or wooden spoon until the sugar dissolves and the mixture looks syrupy, about 3–4 minutes. You should smell bright lemon and crushed mint.

3. 3

   Set a fine-mesh sieve over a pitcher. Pour half the mixture through, pressing hard on the solids to extract liquid. Discard the solids. Repeat with the rest.

4. 4

   Stir in 5 cups cold water. Taste and add a spoonful of sugar or a splash more lemon if needed. Chill well.

5. 5

   Stir again and serve over ice with mint sprigs and lemon slices. You want a cold, minty lemonade that tastes tart-sweet and herbal — not flat lemon water or a bitter over-muddled mint sludge.