Homemade Lemonade

1. 1

   Halve 8 to 10 large lemons, then squeeze the juice from the halves — you can do this manually with your favorite juicer or reamer. My favorite alternative method: Quarter the lemons and use the stand mixer to juice all of the lemons at once. Place the quartered lemons in a stand mixer fitted with the paddle attachment, then beat on low speed for 2 minutes. With either method, strain the juice through a fine-mesh strainer into a large measuring cup or bowl to remove the pulp before making the lemonade. You need 1 cup of strained lemon juice.

2. 2

   Add 1 cup granulated sugar to the strained lemon juice and whisk until the sugar is completely dissolved.

3. 3

   Transfer the lemonade base to a serving pitcher. Add 1 1/2 quarts water and stir to combine. Chill the lemonade for at least 1 hour before serving.

   60 min
4. 4

   Serve the lemonade over ice with lemon slices if desired.

Recipe Notes

1. 5

   Storage: The lemonade can be refrigerated for up to 4 days.