Depends on lemons, the amount of juice varies. You will need about 8-10 lemons to get 2 cups of lemon juice.
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.
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.
Zest 2 lemons and add to the 2-cup liquid measuring cup. Cut lemons in half.
If you have an electric lemon squeezer, it is helpful. Now in your measuring cup, you should have 2 cups lemon juice and zest from 2 lemons.
Gradually add the simple syrup and taste to reach desired sweetness (I usually add 1 to 1 ¼ cup simple syrup depends on lemons I use). I recommend to chill the lemonade for at least 1 hour.
Make Classic Lemonade (See above).
In a glass cup, combine ½ cup mint, sprinkle sugar, and a lemon wheel.
Using a muddler or wooden spoon, gently muddle the mint leaves. Transfer the mint leaves to the lemonade pitcher and stir well. I recommend to chill the lemonade for at least 1 hour.
In a serving pitcher, add ice and lemon slices. If you do not use all of it, do not add ice and keep in the refrigerator for up to 3 days.
For mint/thyme lemonade, add more mint/thyme for decoration. Note: If you don't finish the mint lemonade the first day, discard the mint leaves as they turn brown.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.