Published July 1, 1998.
Why this recipe works:
For a lemonade recipe full of lemon flavor, balanced by just the right amount of sugar, we mashed sliced lemons with sugar until a syrup was produced (thereby releasing all of the citrus oils and fully dissolving the sugar), then combined the lemon mixture with the correct amount of water.
Yields about 1 1/2 quarts, serving 6 to 8
The mint flavor in this lemonade is mild, to complement the lemon. If you like, scrape the pulp from a couple of mashed lemon slices into the pitcher to make a more pulpy lemonade.