Rate this recipe
- 1 cup freshly-squeezed lemon juice (5 to 6 lemons)
- 1/2 cup superfine sugar - (to 3/4) to taste
- 1 cup crushed ice
- 4 cups water
Place all the ingredients in a blender and process until completely smooth. Serve over ice.
This recipe yields 1 1/2 quarts.
You'll also love
Seared Scallops With Lemon, Garlic And Fresh Dill
Lemon Pepper Chicken II