Recipes Lemonade Be the first to rate & review! Using sugar syrup is key to making lemonade that is evenly sweetened and has no undissolved sugar at the bottom.Plus: Ultimate Cocktail Guide By Patrick O'Connell Updated on March 27, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Quentin Bacon Yield: 2 quarts Ingredients 2 quarts plus 3/4 cup cold water ¾ cup sugar 1 cup fresh lemon juice 1 lemon (thinly sliced) Directions 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. 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. Rate it Print