I'm making this for the fifth or sixth time...I'd like to ask, though, why you can't just dissolve the sugar in the lemon juice.
Good recipe. I used a little less sugar, 3/4 cup refined white sugar and 3/4 cup stevia. BUT it is way too thick and sweet when only diluted 1:1. My guests preferred when I used 3 parts water to 1 part concentrate, and I enjoyed it even more diluted.
I would freeze this in ice cube trays, then pour water over them.
Can you use Stevia instead of sugar?