1 cup lemon juice (4–6 lemons = 1 cup juice), plus additional for garnish
1 cup water
1 cup sugar
2–3 cups of cold water
Juice the lemons to get 1 cup of lemon juice. Zest the leftover peels.
Make the simple syrup by combining the equal portions sugar and water in a saucepan as well as the lemon zest. Heat on medium heat until sugar is thoroughly dissolved. Do not let boil. Strain through a fine mesh strainer and set aside to cool.
Combine simple syrup and lemon juice and add additional cold water to taste. Garnish with lemon slices.
[i]Tips:[/i] Meyer lemons are sweeter than traditional lemons so will require more added water.
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