Standard Method:

1. Roll and juice the lemons: Before cutting, roll each lemon firmly on your countertop using your palm. This breaks down the internal membranes and makes the lemons easier to juice. Cut lemons in half and juice them using a citrus juicer until you have 1 cup of fresh lemon juice. Strain through a fine-mesh strainer to remove seeds and pulp if desired.
2. Dissolve the sugar: In a large pitcher, combine the fresh lemon juice and sugar. Stir vigorously with a wooden spoon or whisk for 1-2 minutes until the sugar is completely dissolved. You shouldn’t feel any grittiness at the bottom of the pitcher.
3. Add water: Pour in 6 cups of cold water and stir well to combine everything evenly. Taste and adjust sweetness if needed by adding more sugar (dissolve it first in a small amount of warm water) or more lemon juice for extra tartness.
4. Chill and serve: Refrigerate the lemonade for at least 30 minutes to get it nice and cold, or serve immediately over plenty of ice. Pour into glasses filled with ice and garnish with lemon slices and fresh mint if desired.

Simple Syrup Method (For Smoother Lemonade):

1. Make simple syrup: In a medium saucepan, combine 1 cup of sugar with 1 cup of water. Heat over medium heat, stirring frequently, until the sugar is completely dissolved and the mixture is clear, about 3-5 minutes. Do not let it boil. Remove from heat and let cool completely.
2. Combine ingredients: In a large pitcher, mix the cooled simple syrup with 1 cup fresh lemon juice and 5 cups cold water. Stir well to combine.
3. Serve: Fill glasses with ice, pour lemonade over ice, and garnish as desired.