This is one of the first recipes that I added to my first recipe file that was my very own, back when I was in junior high school. I have used this recipe ever since then, whenever I want to make that classic summertime necessity....lemonade. And it has never failed me yet.
To get the most juice, let lemons stand at room temperature (or microwave lemons on High for just a few seconds before squeezing them). Then roll the lemons on a counter while pushing down firmly (to break the tissues inside) to release more juice.
Mix water, lemon juice, and sugar in a large pitcher until sugar is dissolved. Refrigerate about 3 hours or until thoroughly chilled.
Pour lemonade over ice cubes in a tall glass. Garnish each serving with a lemon slice and maraschino cherry, if desired.