It's citrus season in Tucson and lemons abound. My kitchen is filled with the scent of fresh-squeezed lemons. The juice goes into ice cube trays and once frozen, into freezer baggies. When the temperatures rise above 100 degrees F and the cost of lemons at the store follows suit, I drop a hand full of lemon cubes into a vessel of water and sugar and relish in tasty, local lemonade.
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