Ingredients
- 7 large lemons, rolled at room temp
- ⅔ cup granulated sugar
- 3 cups cold water
- 1 cup dill pickle juice
- pickle spears for garnish
- Ice
Instructions
- Thinly slice one lemon for garnish and juice the remainder to collect one cup of juice.
- Muddle the spent lemon peels with the sugar in a large vessel for two minutes until the sugar dissolves.
- Stir in the fresh lemon juice, water, and pickle juice to taste.