April 8th, 2012
Photography by Rob Kinghorn
In a stainless-steel saucepan, combine sugar and 1 cup of water.
Bring to a boil, stirring until the sugar has dissolved.
Reduce heat and simmer for 5 minutes.
Remove saucepan from heat and let sugar syrup cool completely.
Stir in lemon juice and remaining 4 cups of water.
Refrigerate lemonade until cold. Garnish with sprigs of mint or lemon balm.