Pink Lemonade II recipe

3 lemons
3/4 cup granulated sugar
12 to 14 ice cubes
3 cups cold water
1/2 bottle maraschino cherries with juice

Scrub lemons, trim off ends, and cut into very thin slices, discarding seeds. Place slices in a bowl. Add sugar and press hard with the back of a wooden spoon until all sugar is dissolved. Add ice cubes, water and cherry juice. Strain into glasses and garnish with whole maraschino cherries.

Serves 6 to 8.