# What You'll Need:
→ Lemonade Base
01 - 2 cups freshly squeezed lemon juice (from 10–12 lemons)
02 - 1 1/2 cups granulated sugar
03 - 10 cups cold water
04 - Lemon slices, for garnish
05 - Mint sprigs, for garnish
06 - Ice cubes
→ Strawberry Syrup
07 - 1 cup strawberries, hulled and chopped
08 - 1/2 cup water
09 - 1/2 cup granulated sugar
→ Blueberry Syrup
10 - 1 cup blueberries (fresh or frozen)
11 - 1/2 cup water
12 - 1/2 cup granulated sugar
→ Mint Syrup
13 - 1 cup water
14 - 1/2 cup granulated sugar
15 - 1 cup fresh mint leaves
→ Peach Syrup
16 - 1 cup peaches, peeled and chopped (fresh or frozen)
17 - 1/2 cup water
18 - 1/2 cup granulated sugar
# How-To Steps:
01 - In a large pitcher, blend lemon juice and granulated sugar. Stir until the sugar dissolves fully. Incorporate cold water and mix thoroughly. Refrigerate until service.
02 - For each fruity syrup, combine fruit, sugar, and water in a small saucepan. Bring mixture to a boil over medium heat, then reduce to a gentle simmer for 10 minutes. Gently mash fruit to release its juices, then strain syrup through a fine-mesh sieve into a jar, discarding solids. Allow syrup to cool before use.
03 - In a saucepan, heat water and sugar, stirring to dissolve sugar. Remove from heat and add fresh mint leaves. Steep for 15 minutes, then strain into a jar and cool completely.
04 - Set lemonade in a large dispenser. Arrange each syrup in labeled bottles or jars. Place garnishes including lemon slices and mint sprigs, alongside ice and glassware.
05 - Fill a glass with lemonade and ice. Stir in the desired syrup (about 1–2 tablespoons per glass) and garnish as desired.
