1 cup granulated sugar

1 cup water (for the simple syrup)

6–8 lemons, juiced (about 1 1/2 cups lemon juice)

6 cups cold water (for diluting)

Lemon slices, for garnish (optional)

Mint sprigs, for garnish (optional)

Ice cubes

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In a saucepan, combine sugar and 1 cup water. Heat over medium, stirring until sugar dissolves and syrup is clear, about 3–5 minutes. Simmer for 1 minute, then cool completely.
Roll lemons on the counter, cut in half, and juice until you have about 1 1/2 cups juice. Strain if desired.
In a large pitcher, mix cooled syrup with lemon juice.
Add 6 cups cold water and stir well.
Taste and adjust—add more syrup if too tart or more lemon juice if too sweet.
Chill for at least 30 minutes before serving.
Pour over ice and garnish with lemon slices and mint sprigs.

Sub sparkling water for still water to make fizzy lemonade.

Muddle strawberries, raspberries, or blueberries for fruity variations.

Infuse the syrup with lavender, rosemary, or mint for unique flavors.

Mix with cranberry juice for pink lemonade.

Add vodka, gin, or rum for an adult version.