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.
Cook’s Note
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.
Tools You May Need
Tools You May Need
Price and stock may change after publish date, and we may make money off
these links.