Ingredients
Method
Make the Simple Syrup
- In a small saucepan, combine the sugar and 1 cup of water. Place over medium-low heat and stir occasionally until the sugar is completely dissolved, about 5 minutes. Remove from heat and let cool for 10-15 minutes.
Juice the Lemons
- While the simple syrup cools, juice the Meyer lemons using a citrus juicer until you have 1 cup of fresh lemon juice. Adjust the number of lemons based on their size.
Mix and Serve
- In a large pitcher, combine 1 cup of the cooled simple syrup with the fresh lemon juice. Stir well to make the lemonade concentrate.
- Add 4 cups of cold water to the pitcher and stir. Fill the pitcher with ice and garnish with lemon slices. Serve immediately over ice.
Nutrition
Notes
For a sweeter lemonade, use up to 1 1/4 cups of simple syrup. For a tarter version, reduce to 3/4 cup. Meyer lemons are naturally sweeter; if using regular lemons, you may want to add a bit more sugar. Store any leftover lemonade in the refrigerator for up to 3 days; stir before serving as the syrup may settle. To make ahead, prepare the simple syrup and lemon juice separately and combine when ready to serve. Avoid over-juicing lemons with too much pressure, as it can release bitterness from the pith.
