Restaurant-Style Lemon Juice (Fresh Lemonade)

Instructions

1. 1

   Juice the lemons until you have about 1 1/2 cups of fresh juice — use a reamer or press by hand. Strain if you prefer a smoother drink without pulp.

2. 2

   Make a simple syrup: combine 1 cup sugar and 1 cup water in a small saucepan. Warm gently, stirring, until the sugar dissolves completely. Remove from heat and let cool a bit. (This keeps the sugar from settling and gives a silky mouthfeel.)

3. 3

   In a large pitcher, combine the lemon juice, cooled simple syrup, and 2 cups cold water. Stir and taste. Add more water (up to the remaining 3 cups) until the sweetness and tartness are balanced to your liking.

4. 4

   If using, stir in the lemon zest for extra perfume. Add plenty of ice to chill the pitcher or serve over ice in individual glasses.

5. 5

   Garnish each glass with a lemon slice and a sprig of mint or thyme for a restaurant finish. Serve cold and enjoy — this keeps in the fridge for 3–4 days.