Published July 1, 1998.
For a lemonade recipe full of lemon flavor, balanced by just the right amount of sugar, we mashed sliced lemons with sugar until a syrup was produced (thereby releasing all of the citrus oils and fully dissolving the sugar), then combined the lemon mixture with the correct amount of water.
If you like, scrape the pulp from a couple of mashed lemon slices into the pitcher to make a more pulpy lemonade. Adding one tablespoon of grenadine turns the lemonade pink and imparts extra sweetness.
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