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 Patrick O'Connell Patrick O’Connell is the award-winning chef/proprietor of the Michelin-starred restaurant The Inn at Little Washington in Virginia. Considered a pioneer of regional American cuisine, O’Connell achieved international acclaim for elevating the profile of American cooking over the last four decades at his simple country inn-turned-culinary shrine. He is the author of The Inn at Little Washington Cookbook (1996), Patrick O'Connell's Refined American Cuisine: The Inn at Little Washington (2004), and The Inn at Little Washington: A Magnificent Obsession (2015). Food & Wine's Editorial Guidelines 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