Old-Fashioned Lemonade

Method

1. 1

   Step 1

   Wash and dry the lemons, then roll the juice lemons firmly on the counter for 10–15 seconds each to help release their juice. If using lemon peel, remove 2 strips with a vegetable peeler, avoiding the bitter white pith.

2. 2

   Step 2

   Combine the sugar and 1 cup (240 ml) water in a 1-quart (1-liter) saucepan. Heat over medium-low heat for 3–5 minutes, stirring frequently, until the sugar has completely dissolved and the syrup is clear; there is no need to boil.

3. 3

   Step 3

   Remove the saucepan from the heat and add the optional lemon peel. Let the syrup cool for 20–30 minutes, until no longer warm, then remove and discard the peel.

4. 4

   Step 4

   While the syrup cools, halve and juice the lemons. Pour the juice through a fine-mesh strainer into a measuring cup, discarding the seeds and excess pulp, and measure exactly 1 cup (240 ml).

5. 5

   Step 5

   Pour the cooled syrup and strained lemon juice into a pitcher / jug with a capacity of at least 2½ quarts (2.4 liters). Add the 5 cups (1.2 L) cold water and stir for 20–30 seconds until thoroughly combined.

6. 6

   Step 6

   Cover and refrigerate for at least 1 hour, until thoroughly chilled. Stir again before serving, as a little lemon pulp may settle at the bottom.

7. 7

   Step 7

   Divide the ice among eight 12-ounce (350 ml) glasses. Pour the lemonade evenly over the ice, garnish each glass with a lemon slice and an optional mint sprig, and serve immediately.