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3 or 4 lemons, enough to yield 1/2 cup juice
4 cups water
3/4 cup granulated sugar
1/2 teaspoon salt
1 cup strawberries, hulled
Ice cubes (optional)
Thin lemon slices (optional)
Cut the lemons in half and ream or squeeze the juice from them. Pour the
juice through a fine-mesh sieve into a measuring cup and discard the
seeds and the pulp. You should have 1/2 cup. Cover and refrigerate.
Place the water, sugar, salt, and strawberries in a saucepan and bring to a boil over medium-high heat. As the mixture heats, stir it often with a wooden spoon and, using the back of the spoon, crush the berries.
Continue to boil, stirring often, until the sugar has dissolved and a light syrup has formed, about 2 minutes. Remove from the heat, let cool, cover, and refrigerate until well chilled.
Pour the chilled syrup through a fine-mesh sieve into a pitcher; discard all the strawberry pulp. Add the lemon juice and stir well. Taste and adjust for sugar. Pour into glasses. Serve with ice cubes and garnish with lemon slices, if desired.
Makes 4 8-ounce servings.