In the bottom of a blender, add water, lemon juice, sugar, and ice. Process until completely smooth. Serve over ice.
Notes
Lemons: When purchasing lemons, choose large ones that give slightly to gentle pressure. Look for thinner skinned lemons. Avoid lemons that still have some green spots, as well as hard lemons with thicker skin.
Sugar: It's okay to use more or less sugar. We haven't tested the lemonade with sugar substitutes or other sweeteners, but you are welcome to experiment.
Yield: This recipe makes 6 cups of lemonade, enough for 6 (1-cup) servings.
Storage: Store in the refrigerator for up to 4 days.
Meyer lemons: These lemons are sweeter and juicier and available in winter months.
Limemade: Substitute 1 cup fresh-squeezed lime juice for the lemon juice.
Berry lemonade: Mash a few strawberries, raspberries, or blueberries in the bottom of your glass. Stir in the lemonade and garnish with a fresh berry.
Mint lemonade: Drop a few sprigs of fresh mint leaves in the lemonade for a cool, minty flavor on a hot day.