Amish Style Lemonade

From the Inquirer Magazine of the Philadelphia Inquirer, August 1998. Unwaxed lemons would be ideal for this if you can find them.

• Ready In: 15 mins
• Serves: 6
• Yields: 6 Cups

Ingredients

• 10  lemons, well scrubbed
• 1 1⁄4 cups sugar
• 1  pinch salt (optional)
• 5  cups cold water

Directions

1. Cut lemons in half lengthwise and slice thinly, as if for garnish.
2. Mash them with the sugar and salt in a large, deep bowl or crock with an old-fashioned potato masher or heavy wooden spoon until the slices give up their juice, the sugar is dissolved and the juice is syrupy, about 5 minutes.
3. Pour about half the lemon slices into a sieve over a bowl or pot, pressing the solids to release as much liquid as possible.
4. Discard the solids and transfer the liquid to a serving pitcher.
5. Repeat the process with the remaining lemons.
6. Stir in the water until blended.
7. Add ice cubes or chill, stirring just before serving over ice.