Ingredients
Method
- In a small saucepan, combine the sugar and water. Heat gently over medium heat, stirring just until the sugar is fully dissolved. Do not boil. Remove from heat and let the syrup cool completely.
- Juice the lemons until you have 240–300 ml of fresh lemon juice. Remove any seeds, keep the juice natural.
- In a large pitcher, combine the lemon juice and ⅔ of the prepared simple syrup. Add the ice-cold water and the fine sea salt. Stir well and taste.
- Refrigerate for 1–2 hours until fully cold and flavors are integrated.
- Fill glasses with ice, pour over the lemonade, and garnish with fresh lemon slices.
Notes
• Always start with less syrup — sweetness is easier to add than remove.
• A small pinch of salt sharpens citrus and rounds out acidity without tasting salty.
• For extra aroma, lightly twist a strip of lemon peel over the pitcher before serving.
• A small pinch of salt sharpens citrus and rounds out acidity without tasting salty.
• For extra aroma, lightly twist a strip of lemon peel over the pitcher before serving.