Front-Porch Lemonade

Method

1. 1

   Warm the sugar with 250 ml of the water in a small saucepan, stirring until dissolved, about 3 minutes. Cool slightly.

   💡 A syrup dissolves instantly in cold water — granulated sugar never quite does.

2. 2

   Roll the lemons firmly on the counter, then juice them; you want about 250 ml of juice.

   💡 Rolling bursts the pulp cells and gets noticeably more juice per lemon.

3. 3

   Combine the syrup, lemon juice and remaining cold water in a pitcher and stir well.

4. 4

   Taste and adjust — a splash more water if sharp, a squeeze more lemon if flat.

5. 5

   Fill glasses with ice, pour, and top with a mint leaf and a thin lemon wheel.