Cup of Yum
1. Depends on lemons, the amount of juice varies. You will need about 8-10 lemons to get 2 cups of lemon juice.

★ Classic Lemonade

1. Combine 2 cups sugar and 2 cups water in a saucepan and bringing to a simmer. Stir until sugar is dissolved and then let cool. You can keep this simple syrup for up to a month.
2. Zest 2 lemons and add to the 2-cup liquid measuring cup. Cut lemons in half.
3. Squeeze 8-10 lemons till you get 2 cups of lemon juice.
4. If you have an electric lemon squeezer, it is helpful. Now in your measuring cup, you should have 2 cups of lemon juice and zest from 2 lemons.
5. In a large pitcher, add zest from 2 lemons, pour 2 cups lemon juice, and 3 cups water.
6. Gradually add the simple syrup and taste to reach the desired sweetness. I usually add 1 to 1 ¼ cup simple syrup depends on the lemons I use.

★ Mint Lemonade

1. Make Classic Lemonade (See above).
2. In a glass cup, combine ½ cup mint, sprinkle sugar, and a lemon wheel.
3. Using a muddler or wooden spoon, gently muddle the mint leaves. Transfer the mint leaves to the lemonade pitcher and stir well.

★ Thyme Lemonade

1. Combine 2 cups sugar, 2 cups water, and ½ cup thyme in a saucepan and bringing to a simmer. Stir until sugar is dissolved and then let cool.
2. In a large pitcher, add zest from 2 lemons, pour 2 cups lemon juice, and 3 cups water.
3. Gradually add the thyme-infused simple syrup and thymes and taste to reach the desired sweetness. I usually add 1 cup to 1 ¼ cup simple syrup depends on the lemons I use.

Before Serving

1. Chill the lemonade for at least 1 hour.

To Serve

1. In a serving pitcher, add ice and lemon slices.
2. For mint/thyme lemonade, use more mint/thyme for decoration. 

To Store

1. Keep the leftover lemonade (do not add ice!) in the refrigerator for up to 3 days. Before storing, discard the mint leaves from ythe mint lemonade as they turn brown.