© Quentin Bacon
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Serves : MAKES ABOUT 2 QUARTS

Using sugar syrup is key to making lemonade that is evenly sweetened and has no undissolved sugar at the bottom. Plus: Ultimate Cocktail Guide

How to Make It

Step 1    

In a small saucepan, combine the 3/4 cup of water with the sugar. Bring to a boil, then simmer until the sugar is dissolved. Remove from the heat and let the syrup cool to room temperature.

Step 2    

In a large pitcher, combine the remaining 2 quarts of water with the lemon juice and sugar syrup. Add the lemon slices and refrigerate until chilled. Serve the lemonade over ice.

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