Ingredients
3 1/2 cups water
1 1/2 cups sugar
2 cups fresh lemon juice (from about 10 lemons), plus wedges for serving
Preparation
Bring water and sugar to a boil in a small saucepan, stirring occasionally, until sugar dissolves. Let cool.
Mix sugar syrup and lemon juice in a nonreactive 9-by-13-inch baking dish. Cover, and freeze overnight. (Lemonade can be frozen for up to 3 days.)
Using a fork, break frozen lemonade mixture into chunks, and transfer to a large bowl. Whisk, breaking up chunks, until slushy. Divide slush among glasses. Squeeze 1 lemon wedge over each glass, drop it into glass, and serve immediately.
