Wash the lemons thoroughly under cold water and dry them with a paper towel.

Place each lemon on a countertop and gently roll it back and forth to help release the juices.

Slice each lemon into quarters, then cut each quarter in half, giving you 8 evenly-sized chunks per lemon.

Add the lemon chunks to your 32-ounce container. Sprinkle the sugar over the lemons.

Use a muddler to firmly press and twist the lemons with the sugar, releasing the juices and mixing them with the sugar. Continue until most of the juice is extracted.

Fill the container with ice to the top, covering the muddled mixture.

Pour cold water into the container until it reaches the top.

If your container has a lid, securely close it and shake vigorously to mix everything. If not, stir well with a long spoon until the sugar fully dissolves.

Garnish with a lemon wedge. Serve immediately and enjoy!