Serves 4
1 cup juice and the squeezed shell halves from 3 to 4 large lemons
1/2 cup packed mint leaves
2/3 cup sugar
Place lemon shells, mint and sugar and a cup or so of ice in a large pitcher. Use a wooden spoon or spatula to bruise mint and lemon shells. Add lemon juice and 1 quart of water. Stir until sugar dissolves. Serve. (Any leftover lemonade can be strained and refrigerated).
It’s been 105 degrees here in Phoenix this week *eek* That lemonade sure would hit the spot!!