Recipe By: Ina Garten Published in: The Barefoot Contessa Cookbook
1 cup freshly squeezed lemon juice (5 to 6 lemons) 1/2to 3/4 cup superfine sugar -- to taste 1 cup crushed ice 4 cup water
Place all the ingredients in a blender and process until completely smooth. Serve over ice.
Prep Time: 5 minutes Yield: 1 1/2 quarts
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