Sourness in lemonade? A summer favorite

• 7 large organic lemons
• 150 g granulated sugar
• 7.5 dl cold, filtered water
• 2.5–3 dl pickle juice
• ice
• pickle slices for decoration

Cut a lemon into thin slices, remove the seeds, and set aside for garnish. Roll the remaining lemons firmly on the counter before using them to extract more juice. Cut them into quarters, then squeeze enough juice from each lemon to make a total of 2.5 dl (a citrus juicer can be handy if you have one). Place the lemon peels and any unsqueezed pieces in a larger jar, such as a 2-liter mason jar, wide-mouthed pitcher, or large bowl.

Sprinkle the sugar over the lemon peels in the glass, then crush them with a wooden spoon or a wooden spoon and mix thoroughly until most of the sugar has dissolved (this will take about a minute or two).

Add the squeezed lemon juice, cover the jar, and shake vigorously (or stir well if the jar doesn't have a lid) to completely dissolve the sugar. Then add the water, then the pickle juice to taste. Shake or stir again, then strain through a fine strainer. It will keep for up to 3 days if stored in the refrigerator.

When serving, pour the lemonade into glasses filled with ice and garnish with a lemon wedge and a slice of pickle.