Instructions

1. Wash your lemon well, roll it around on the countertop to make it easier to juice, and then cut it in half.
2. Pour 1/4 cup of sugar into a quart size mason jar. Using a citrus press, squeeze the juice of half a large lemon into the jar. If your lemons are smaller, add the juice of the whole lemon.
3. Give the lemon rind a good squeeze to release the essential oils, and toss it into the jar.
4. Add about one cup of ice on top of the sugar and lemon, and then fill the jar up with water to the 16-oz. mark.
5. Place a canning lid and band on top of the jar, and secure it tightly. Shake the jar vigorously until all of the sugar is dissolved, and serve ice cold.