Ingredients:

  • 3/4 cup (150g) granulated cane sugar
  • 3/4 cup (180ml) water
  • 1/8 tsp (0.75g) fine sea salt
  • 1 1/2 cups (355ml) fresh-squeezed lemon juice
  • 6 cups (1.4L) chilled filtered water

Instructions:

  1. Combine the sugar, water, and salt in a small saucepan over medium heat. Stir occasionally until the sugar completely disappears and the liquid looks clear. Remove from heat immediately and let cool for 10 minutes.
  2. Roll lemons on the counter with firm pressure to loosen juices. Juice the lemons and pass the liquid through a fine-mesh strainer to remove seeds and excess pulp.
  3. Pour the cooled syrup into a large pitcher. Stir in the fresh lemon juice, then add the chilled filtered water. Stir vigorously for 30 seconds to ensure the syrup is fully integrated.
  4. Refrigerate for at least 2 hours. Serve over plenty of ice.