Ahhhh, lemonade. I love making it from fresh-squeezed lemons, but I’ve tried so many recipes with the wrong ratio of lemon to water to sugar, and it’s such a waste of time, energy, and…lemons! A couple years ago, I finally stumbled upon the right amounts of each ingredient, and here it is. One of the keys to making perfect lemonade is to boil the sugar and water together first, so the sugar dissolves and doesn’t sit in granules at the bottom of the container. The other trick is to measure an amount of lemon juice vs. numbers of lemons. Lemons vary so much is size and amount of juice in each one, so a recipe that calls for “2-3 lemons” can yield vastly different amounts of juice from time to time.

Room-temperature lemons will give you the most juice, and if you roll them on the countertop with the palm of your hand before halving them, it helps to bring out all the juice. This is a great recipe to make with kids—it’s simple, and squeezing lemons is just plain fun. (OK, I may have a warped sense of what’s “fun.” A trip to Europe would be really fun. Squeezing lemons? Maybe just mildly entertaining.) What makes this recipe kid-friendly, is you really can’t mess it up. Plus your kitchen will smell awesome while you make it. If your kids or grandkids want to do a lemonade stand this summer, help them make their own lemonade from scratch. If Laura Ingalls Wilder could do it (did she?), they can too! Easy peasy, lemon squeezy.

After you’ve squeezed your lemons, cut the rinds into quarters and run them through the garbage disposal to clean it out. And if this whole process sounds like too much work? Then go buy a quart of Simply Lemonade. It still beats lemonade made from concentrate. A 2-pack at the big box store is probably less expensive than making it yourself, but not near as much fun.

Makes 6 cups

1 cup granulated sugar
1 cup water
1 cup fresh squeezed lemon juice
4 cups cold water
Lemon slices or wedges for garnish

In medium sauce pan, combine sugar and 1 cup water. Bring to a boil, then reduce to simmer. Stir on low until all sugar is dissolved. Let cook slightly. (This is called a simple syrup.)

Combine the simple syrup, lemon juice, and remaining 4 cups cold water in a 2-quart beverage container. Stir to combine. Chill for at least 2 hours before serving. Stir or shake container before pouring; garnish glasses with lemon slices or wedges.