Summer Citrus Elixir: Classic Lemonade with a Chef's Touch

Prepare the simple syrup: In a small saucepan, combine the granulated sugar with the filtered water (for the syrup). Bring to medium heat, stirring constantly until all the sugar is completely dissolved. No need to boil vigorously. Turn off the heat and set aside, letting it cool completely. The professional technique is to cool this syrup before using it, so as not to dilute the ice of the final drink.

Squeeze the lemons: Wash the lemons well. Cut them in half and squeeze the juice using a manual or electric juicer. Strain the juice to remove seeds and excess pulp, ensuring a smooth lemonade without unwanted residues. The ideal is to obtain about 1 cup (240ml) of fresh lemon juice.

Combine the ingredients: In a large pitcher, add the strained lemon juice and the cooled simple syrup. Mix well to combine the flavors, tasting and adjusting the sweetness if necessary. The short answer is: balance is key; add more syrup if you prefer sweeter, or a little more juice for acidity.

Finish and serve: Add the chilled sparkling or mineral water to the pitcher, mixing gently. Fill glasses with plenty of ice. Pour the lemonade into the glasses. The most important tip is to add the ice to the glasses individually to prevent the lemonade from diluting quickly in the pitcher. Garnish with fresh mint leaves and a lemon slice before serving immediately for maximum freshness.