Lemon Sharbat

Squeeze fresh lemons to obtain the required amount of lemon juice, straining out any seeds and excess pulp through a fine sieve or strainer.

Combine the sugar and a small portion of the water in a saucepan over medium heat, stirring continuously until the sugar dissolves completely to form a simple syrup.

Remove the simple syrup from the heat and allow it to cool to room temperature before proceeding.

In a large pitcher, combine the freshly squeezed lemon juice, cooled simple syrup, salt, and remaining cold water, stirring thoroughly to integrate all ingredients.

Taste the sharbat and adjust the balance of sugar, salt, and lemon juice to achieve the desired sweet-sour-saline profile.

Transfer the pitcher to the refrigerator and chill the sharbat until it is thoroughly cold.

Stir the sharbat well before serving and pour over a generous amount of ice into individual glasses.