3/4cupsugarup to 1 cup if using conventional lemons
1cupMeyer lemon juiceneed 4 large lemons, approximately
6cupscold water
Icefor serving
Instructions
Make a simple syrup. Combine 1 cup water and 3/4 cup sugar in a small sauce pan (a tall 2-quart size is better to catch the splashes). Cook on medium-heat for 5 minutes until the sugar is dissolved, stir occasionally. Remove the simple syrup from the heat and set aside to cool down.
Cut the Meyer lemons in half and juice about 1 cup of lemon juice. If your citrus juicer does not strain the seeds, use a fine mesh strainer to strain the lemon juice and pour the lemon juice into a large pitcher (8-cup size or larger).
Add the simple syrup and 6 cups of cold water into the pitcher, stir, and refrigerate until cold (1-2 hours).
When ready to serve, pour the Meyer lemon lemonade into glasses half filled with ice.
Notes
The nutritional facts are automatically calculated and an estimate based on using 3/4 cup of sugar.