Old Fashioned Lemonade

This lemonade is built on a simple syrup infused with lemon zest, which adds a fragrant, oily citrus intensity that juice alone can’t deliver. Sugar and water boil together with finely grated lemon rind for five minutes, then fresh lemon juice gets stirred in once the syrup cools. The result is a concentrated lemon base that keeps in the fridge for up to three weeks.

To serve, you mix a quarter cup of syrup with cold water and ice. That concentrate-and-dilute approach means you control the sweetness and strength of every glass. Want it more tart? Use less syrup. Sweeter? Pour a little more.

Six or seven lemons yield the cup and a half of juice this recipe needs. Squeeze them fresh for the brightest, most vibrant flavor.

Kitchen Tips

• Grate the lemon zest finely. Large strips of peel can make the syrup bitter if they steep too long.
• Stir constantly while boiling the syrup to prevent crystallization on the sides of the pan.
• Let the syrup cool completely before adding the lemon juice. Hot syrup cooks the juice and dulls the fresh flavor.
• Store the syrup in a sealed jar. It’s good for three weeks, so one batch covers many glasses.

Variations

• Muddle fresh mint into each glass for a mint lemonade that’s perfect in summer.
• Add a splash of sparkling water instead of still for fizzy lemonade.
• Mix with iced tea for a homemade Arnold Palmer.