Ingredients:

  • 1 cup Granulated Sugar
  • 1 cup Filtered Water (for syrup)
  • Zest of 1 large Lemon
  • 1 cup Freshly Squeezed Lemon Juice (requires 6–8 medium/large lemons)
  • 4 cups Ice-Cold Filtered Water (for dilution)
  • Ice & Lemon Slices (for serving)

Instructions:

  1. Prepare the Simple Syrup: In a medium saucepan, combine the 1 cup of sugar, 1 cup of water, and the lemon zest.
  2. Dissolve the sugar by heating the mixture over medium heat, stirring consistently until the sugar is completely dissolved and the mixture just begins to simmer. Do not allow it to rapidly boil.
  3. Infuse and Chill: Remove the pan from the heat. Allow the zest to steep in the hot syrup for 10 minutes. Strain the syrup through a fine-mesh sieve into a bowl to remove the zest. Place the syrup in the refrigerator to cool completely (at least 30 minutes).
  4. Juice the Lemons: Roll the whole lemons firmly on the counter before slicing and squeezing. Collect exactly 1 cup (250ml) of juice.
  5. Strain and Combine: Pour the lemon juice through a fine-mesh sieve into a large pitcher to remove any seeds. Once the simple syrup is completely chilled, pour it into the pitcher with the strained lemon juice and stir well.
  6. Dilute and Balance: Add the 4 cups (1 Litre) of ice-cold filtered water to the mixture. Stir gently. Taste test and adjust dilution as needed based on the tartness of the lemons.
  7. Serve: Cover the pitcher and refrigerate for a further 30 minutes to allow the flavors to marry. Serve over generous amounts of ice, garnished with fresh lemon slices, mint sprigs, or berries.