- 1 cup superfine sugar
- 1 1/2 cups freshly squeezed lemon juice, from 10 to 12 lemons
- Fresh mint leaves, for garnish
- Sliced lemons, for garnish
Optional flavorings: basil, scraped vanilla beans, freshly grated ginger (see Cook's Note)
Combine the sugar with 1 cup water in a medium saucepan and bring to a boil. Reduce heat and allow the sugar to dissolve, 3 to 4 minutes. Remove from heat and cool completely.
Combine the lemon juice, sugar syrup, and 4 cups cold water in a large pitcher. Refrigerate until well chilled, at least 1 hour. Serve over crushed ice and garnish with mint leaves and sliced lemons.
For a twist on classic lemonade, try infusing the sugar syrup with fresh basil, a scraped vanilla bean or freshly grated ginger root. Add it to the syrup while it cools. Strain out any solids before using.
Recipe courtesy Guy Fieri