I managed to try a lot of different lemonades. From classic to where lemon juice is squeezed into a glass, a couple of spoons of sugar are thrown in, and water is poured from the tap. To modern bar variations with the use of all kinds of syrups - lavender, cherry, and raspberry syrups. All this was certainly good and often delicious. But I still couldn't understand why they are called lemonades when the lemon was not included? And they have almost never reached the title of “ideal”.
Squeeze the juice out of the lemons, cover the juice container with food film, and put it in the fridge.
Cut the lemon peels, put them into a jar. Add sugar and a good pinch of salt. Leave in the fridge for 24 hours. Shake the jar every hour, the first 3 hours.
Mix the syrup with lemon juice, dilute with carbonated water, mix.