Homemade lemonade is one of those drinks where the difference from a store-bought version is obvious after the first sip. Freshly squeezed juice gives a bright, lively tartness that concentrates and powdered mixes just can’t replicate, and you get full control over how sweet the final drink is.

The real trick to a good lemonade is not stirring sugar directly into the juice, but making a syrup first. Sugar crystals dissolve poorly in cold, acidic liquid, so a lemonade made that way tends to end up cloying at the bottom of the glass and under-sweet at the top. A syrup mixes evenly through the whole pitcher instead, giving a consistent, predictable flavor from the first glass to the last.

A good starting ratio is roughly one lemon per 200 ml of finished drink, but it’s easy to adjust: if you like it tart, add the juice of one more lemon; if you prefer something milder, cut back slightly on the juice and top up with a bit more water. The mint is optional, but it adds a cooling, fresh note that’s especially welcome on a hot day.

It’s worth making lemonade ahead of time and letting it sit in the fridge for at least half an hour before serving — that resting time lets the syrup, juice, and mint flavors settle together into something more cohesive. It keeps in the refrigerator for up to three days, though it tastes best within the first 24 hours.