Classic Lemonade

Mash lemons, sugar, and salt, if using, in large, deep bowl or saucepan with potato masher or wooden spoon until lemon slices give up their juice, sugar is dissolved, and juice is thickened to syrup consistency, about 4 minutes. Pour half of lemon slices and syrup through large strainer set over bowl or saucepan; press on solids with masher or back of wooden spoon to release as much liquid as possible. Discard solids; transfer liquid to serving pitcher. Repeat process with remaining lemon slices. Stir in water until blended. Chill at least 1 hour and stir to blend before serving.

If you like, scrape the pulp from a couple of mashed lemon slices into the pitcher to make a more pulpy lemonade. Adding 1 tablespoon of grenadine turns the lemonade pink and imparts extra sweetness.

LEMONADE FOR ONE
Reduce number of lemons to 2, sugar to 3 tablespoons, and water to 3⁄4 cup. Use small bowl and strainer.

LIMEADE
Substitute 16 limes, halved from top to bottom and sliced thin, for the lemons.

MINTED LEMONADE
Like the ginger version below, the mint flavor in this lemonade is mild to complement the lemon.
Add 2 cups fresh mint leaves to lemons and sugar before mashing.

GINGERED LEMONADE
Add 3 tablespoons grated fresh ginger to lemons and sugar before mashing.

RASPBERRY LEMONADE
Add 7-1⁄2 ounces fresh or thawed frozen raspberries to lemons and sugar before mashing.