1. **Prep the Lemons:** Scrub the lemons well under warm water to remove any wax coating. Cut about 1/2 inch off both ends of each lemon, then slice them in half or quarters.

2. **Muddle (The Secret Step):** Place the lemon pieces and the granulated sugar into a large sturdy bowl or pitcher. Using a muddler (or the end of a wooden rolling pin), firmly mash and press the lemons into the sugar for 2–3 minutes. You want to extract all the juice *and* force the lemon oils from the peel into the sugar.

3. **Dissolve:** Pour about 1 cup of the water (hot water works faster, but cold is fine) into the bowl. Stir vigorously until the sugar is mostly dissolved and you have a concentrated, syrupy lemon mixture.

4. **Strain:** Pour the mixture through a fine-mesh sieve into a large serving pitcher to catch the seeds and pulp. Press down on the lemon rinds in the sieve to squeeze out every last drop of flavor. (For a true rustic fair style, you can leave some pulp or a few squeezed lemon halves in the pitcher).

5. **Dilute:** Add the remaining cold water to the pitcher. Stir well. Taste and add more sugar or water if needed.

6. **The ‘Shake-Up’:** To serve, fill a large glass or mason jar with ice. Pour the lemonade over the ice. Cover tightly with a lid (or another cup) and SHAKE vigorously for 15 seconds. This aerates the drink and makes it frothy.

7. **Serve:** Serve immediately, ice-cold, with a lemon wheel on the rim.