If you want to make an even more flavorful lemonade, following a centuries-old process, do this: Spread your sugar on a cutting board or other clean surface. Drop whole lemons in boiling water and boil until they are very warm. Remove from the water and let them cool only until you can handle them comfortably. Then, roll the lemons in the sugar; use as much pressure as you can without bursting the lemons. The sugar will absorb the oils from the lemon peel, while the rolling motion will pulp the lemons, helping extract all the juice. Add the lemon-sugar to the water, then cut the lemons and squeeze them in. I learned this method while working at a historical village in Texas.
If you want to make an even more flavorful lemonade, following a centuries-old process, do this: Spread your sugar on a cutting board or other clean surface. Drop whole lemons in boiling water and boil until they are very warm. Remove from the water and let them cool only until you can handle them comfortably. Then, roll the lemons in the sugar; use as much pressure as you can without bursting the lemons. The sugar will absorb the oils from the lemon peel, while the rolling motion will pulp the lemons, helping extract all the juice. Add the lemon-sugar to the water, then cut the lemons and squeeze them in. I learned this method while working at a historical village in Texas.