Ingredients
Equipment
Method
- Choose Meyer lemons that feel heavy for their size, which indicates they're full of juice. Roll each lemon on the counter with gentle pressure before cutting to break down the juice sacs inside.
- Cut each lemon in half and use a citrus juicer to extract the juice, working over a bowl to catch every drop. You want about 1 cup of fresh juice, which typically comes from 4 to 5 medium Meyer lemons.
- For a completely smooth lemonade, pour the juice through a fine mesh strainer to remove pulp and seeds. This step is optional but gives you a more refined texture.
- Pour 3 cups of cold water into a large pitcher, which will dilute the lemon juice to the right balance of tartness and refreshment.
- Add 1/2 cup of granulated sugar to the pitcher. This amount works with Meyer lemons' natural sweetness, so the lemonade tastes balanced without being cloying.
- Pour the fresh lemon juice into the pitcher with the water and sugar. Stir well with a wooden spoon for at least 30 seconds to ensure the sugar dissolves completely.
- Take a small sip and decide if you want it sweeter, more tart, or more diluted. Add a touch more sugar if it's too sour, or a splash of water if it's too sweet.
- Fill glasses with ice and pour the lemonade over the top, leaving room for any remaining sugar crystals to settle. Serve immediately for the best flavor and coldness.
Notes
Store Meyer lemonade in a sealed glass pitcher in the refrigerator for up to 3 days. The flavor fades slightly after day two, so drink it fresh when possible. If you can't find Meyer lemons, use regular lemons but reduce the water to 2 1/2 cups and increase sugar to 2/3 cup to balance the stronger tartness. Pro Tip: Make a simple syrup the night before by dissolving the sugar in warm water, then refrigerate it. The next day, combine equal parts syrup, lemon juice, and water for lemonade that's perfectly smooth and requires zero fuss.