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After sweet tea, a refreshing glass of lemonade is the quintessential summer thirst-quencher in the South. I have memories of gallon-sized pickle jars filled with white sugar-laced lemonade that my maternal grandmother used to make at her home in Memphis.
These days, we have a Meyer lemon tree in our backyard that produces enough fruit for us to make a gallon of lemonade every week during the hotter months, and my wife and I experiment with different combinations using fresh fruits, herbs, essential oils, tea leaves, honey, agave, and flavored simple syrups.
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