# What You'll Need:
→ Lemonade
01 - 2 cups freshly squeezed lemon juice (approximately 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 Make It:
01 - Combine lemon juice and granulated sugar in a large pitcher. Stir vigorously until the sugar fully dissolves. Pour in cold water and mix well. Refrigerate until ready to serve.
02 - For each fruit syrup, add the prepared fruit, granulated sugar, and water to a small saucepan. Bring contents to a boil over medium heat, then reduce to a gentle simmer for 10 minutes, stirring occasionally.
03 - Gently mash the cooked fruit in the pan to extract maximum flavor. Pass the mixture through a fine-mesh sieve into a clean jar, pressing with a spoon if needed. Discard solids and allow syrup to cool completely.
04 - In a saucepan, combine water and granulated sugar. Simmer, stirring frequently, until sugar fully dissolves. Remove from heat, add mint leaves, and steep for 15 minutes. Strain into a jar and cool thoroughly.
05 - Arrange chilled lemonade in a beverage dispenser. Place each syrup in clearly labeled jars or bottles. Set out garnishes, ice cubes, and serveware at the station.
06 - Pour lemonade into a glass, add ice cubes, and mix in 1–2 tablespoons of desired syrup. Garnish with lemon slices or mint, as preferred.
