Good homemade lemonade is remarkably refreshing. This recipe comes from Sunny Davis, who grew up in her family’s Pine Crest Restaurant on U.S. Highway 15 in Walterboro. Before the construction of interstate highways, the Pine Crest was a favored stop on the north-south highway. It was one of the last restaurants to serve genuine Lowcountry food.


  • 6 fresh lemons
  • 1 cup sugar, plus sugar to taste
  • 6 cups water
  • fresh mint sprigs (optional)


The lemons should be free of oil or wax coatings. To be sure, scrub them with a little soapy water and rinse them well. Halve the lemons and put them in a 2-quart heat-resistant pitcher. Add the cup of sugar to the pitcher.

Bring the 6 cups of water to a boil and pour over the lemons, filling the pitcher. Stir to dissolve the sugar, then set aside to cool. When the lemons are cool enough to handle, after about 30 or 40 minutes, squeeze the juice out of them into the pitcher. Discard the lemons. Sweeten the lemonade to taste.

Pour the lemonade over ice in tall glasses, garnishing with sprigs of mint if desired.