My Grandmother’S Lemonade

1. 1

   The night before:

2. 2

   Cut lemons in half and squeeze to make 1 quart of lemon juice. Refrigerate overnight. Put half of the squeezed lemons in a separate container and refrigerate overnight.

3. 3

   The next day:

4. 4

   Put sugar in a 5-gallon bucket. Add 1 gallon of warm water and stir until dissolved. Add refrigerated lemon juice and mix well. Fill the bucket a little over half full with cool water. Add the refrigerated lemon peels. Cover. Just prior to serving, add a bag of ice to the bucket.

* Per serving · 4 servings · Values may vary.

No additional tips available.