Ingredients:

  • 2 cups (400g) granulated white sugar
  • 2 cups (475ml) filtered water
  • 1 tbsp lemon zest
  • 2 ½ cups (600ml) freshly squeezed lemon juice
  • 8 to 10 cups (1.9L to 2.4L) cold filtered water
  • Ice cubes for serving

Instructions:

  1. Prepare the Infused Simple Syrup: In a small saucepan, combine the sugar and 2 cups of water. Heat over medium heat, stirring occasionally, until the sugar is completely dissolved and the liquid is clear. Remove from heat immediately. Stir in the lemon zest and let it steep for 10 minutes, then strain the syrup and let it cool slightly.
  2. Extract the Fresh Juice: Roll the lemons on the counter to soften. Juice the lemons until you have 2 ½ cups of liquid. Use a fine-mesh strainer to remove seeds and excess pulp.
  3. Assemble and Dilute: In a large gallon-sized pitcher, combine the slightly cooled simple syrup and the fresh lemon juice. Stir well. Add 8 cups of cold filtered water. Taste the concentrate; if it is too strong, add the remaining 2 cups of water.
  4. Chill and Finish: Refrigerate the lemonade for at least 2 hours before serving. Serve in individual glasses over ice to prevent dilution of the pitcher.