"Instant" Maple Lemonade

First, juice enough lemons to fill at least one ice cube tray. We buy lemons by the case about every 4 months, juice like crazy and store the resulting lemon juice cubes in freezer bags. This makes buying organic lemons economically feasible, too, since they're pretty cheap by the case. You'll want to measure your ice cube tray, but mine is 8 cubes to the cup; I use a cube whenever a tablespoonful of fresh lemon juice is needed and it's much, much better than the bottled stuff. Anyway, on to the lemonade.

For each glass of lemonade, get out four lemon juice cubes and put them in a 16 oz glass. Add enough REAL maple syrup to about 2/3rds the height of the cubes, then water to the top. Stir well. You may want to adjust the syrup if it's too tart. If you'd rather use sugar, use a spoonful of sugar for every cube of lemon juice you put in the glass. The lemon cubes will melt and make the best-tasting lemonade you ever had; the maple syrup both dissolves better than sugar and adds some much-needed calcium to your diet.