Ingredients
Equipment
Method
- Wash 8 to 10 medium lemons under running water and pat dry, then roll them on the counter to release juices.
- Use a microplane to zest 1 to 2 lemons, yielding about 1 tablespoon of yellow zest, and set aside.
- Cut the lemons in half and juice them with a citrus juicer until you have about 1.5 cups of fresh lemon juice.
- Combine 1 cup water, 1 cup granulated sugar, and the lemon zest in a medium saucepan and simmer over medium heat, whisking for 2 to 3 minutes until the sugar dissolves.
- Remove the saucepan from heat and let the simple syrup cool for 5 to 10 minutes at room temperature.
- Strain the cooled syrup through a fine-mesh sieve into a large pitcher, pressing the zest to extract all flavored liquid and discarding solids.
- Add the 1.5 cups fresh lemon juice, 5 cups cold water, and 1/8 teaspoon salt to the pitcher, then stir until combined.
- Taste and adjust sweetness or tartness: if too sweet, add 1/2 cup water; if too tart, dissolve 2 tablespoons sugar in warm water and stir in.
- Cover the pitcher and refrigerate for at least 30 minutes until very cold, then serve over ice.
Notes
Make the simple syrup ahead and store in an airtight container in the fridge for up to 1 week for quick lemonade any time.