When life gives you lemons, kick it in the pants already. And then proceed to make lemonade.

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When I was a kid, I loved halving lemons and licking away at them in my sister’s company to beat the heat instead of reaching for sugary sodas or ice pops.

Although to be honest, I think we mostly did this in order to find out who would make the scrunchiest lemon face. And maybe our mom encouraged us because she liked the thought that there would be no sugar rush involved.

That’s cheap entertainment at its finest, I’m sure you’ll agree.

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Considering I’m all grown up and a real class act now, I guess it’s more suited to make lemonade instead.

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I would recommend following the tips at the bottom of the linked recipe, they’re pretty wise:

• Consider either cutting down on the sugar a bit (I think I’d go for a very scant 2/3 cup), or adding more lemon juice for a tarter outcome. You know, if you’re not too good for some scrunchy face action of your own.
• Boil 2/3 cup of water with the sugar to make simple syrup and avoid graininess. Just be sure to avoid letting it boil for too long or it will be too thick: you just want the sugar crystals to dissolve, nothing more.
Also, if you were planning on using the whole cup of sugar rather than cutting down, remember it’s 1 part sugar to 1 part water to make simple syrup, so make changes accordingly.

If you want to make it an even more lively lemonade, how about preparing the simple syrup in advance, letting it cool, and adding 5 1/3 cups of cold sparkling water as well as lemon slices and ice cubes, when you’re ready to enjoy?
I can’t say no to fizz. Just an FYI, if you were planning on inviting me over when you make your own lemonade. Cookies would be nice, too.

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