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Fair Lemonade

Fair lemonade is the kind of drink that tastes like summer itself, with that perfect balance of tartness and sweetness that keeps you coming back for glass after glass. This recipe skips the complicated syrups and artificial shortcuts, relying instead on fresh lemons, quality sugar, and cold water to create something that tastes like it came straight from a farmer's market stand.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 6 glasses
Course: Drinks and Beverages
Cuisine: American
Calories: 85
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 6 fresh lemons medium-sized
  • 3/4 cup granulated sugar
  • 1/2 cup water for the syrup
  • 4 cups cold water for the lemonade
  • Pinch of sea salt optional but recommended

Equipment

  • Small saucepan
  • Citrus juicer or manual reamer
  • Measuring cups and spoons
  • Large pitcher
  • Whisk or spoon for stirring
  • Strainer or fine-mesh sieve
  • Knife for cutting lemons
  • Glasses for serving

Method
 

  1. Wash your lemons thoroughly under running water and roll them on the counter with firm pressure for about 30 seconds to break down the cell walls inside the fruit, releasing more juice when you squeeze them.
  2. Cut each lemon in half and use a citrus juicer or reamer to extract the juice into a small bowl. You should end up with roughly 3/4 cup of fresh lemon juice.
  3. Pour 1/2 cup of water and 3/4 cup of sugar into a small saucepan and bring it to a gentle simmer over medium heat. Stir occasionally until the sugar dissolves completely, which takes about 3 to 4 minutes.
  4. Remove the saucepan from heat and let the syrup cool for 5 minutes at room temperature.
  5. Pour your fresh lemon juice through a fine mesh strainer into a large pitcher to catch any pulp or seeds.
  6. Pour the cooled simple syrup into the pitcher with the strained lemon juice and stir well.
  7. Pour 4 cups of cold water into the pitcher and stir gently to combine all ingredients evenly.
  8. Take a sip and adjust if needed by adding more lemon juice for tartness, water if too strong, or sugar syrup if it needs sweetness.
  9. Stir in a small pinch of sea salt if using. Refrigerate for at least 30 minutes before serving, or serve immediately over ice.

Notes

Make a batch of simple syrup ahead of time and store it in the fridge for up to two weeks, so you can throw together fresh lemonade anytime without the wait. Room-temperature lemons yield more juice than cold ones. Serve within 24 hours of making it for the brightest flavor, though it keeps in the fridge for up to three days.