Fresh Lemon Radler (Shandy) Recipe

• 3 pounds (1.3kg) lemons (10 to 14 medium lemons)
• 14 ounces sugar (2 cups; 400g)
• 24 ounces cold sparkling water (3 cups; 700ml)
• 9 ounces chilled beer (265ml), such as pilsner
• 6 ounces sparkling lemonade (175ml)

1. : Bring lemons to room temperature, then roll firmly against the counter to soften their rinds. Halve and juice; pour juice into a sealable container and refrigerate. Cut rinds into 1-inch chunks. Toss with sugar in a large nonreactive mixing bowl, cover tightly with plastic, and let stand at room temperature, stirring once every 45 minutes or so, until sugar has completely dissolved, about 3 hours. (You can let the mixture stand up to 12 hours, if desired.)
2. Add 10 ounces (1 1/4 cups) of reserved lemon juice. Stir well, then strain through a nonreactive fine-mesh strainer or piece of cheesecloth into a glass or ceramic container. At this point, the concentrated lemon syrup can be refrigerated for up to 1 week.
3. When ready to serve, add sparkling water to concentrated lemon syrup. Adjust to taste with additional sparkling water or lemon juice; bear in mind that a tart lemonade tastes best when mixed with beer.
4. Add beer and Sparkling Lemonade to a 16-ounce pint glass. Serve immediately.

lemons, sugar, cold sparkling water, chilled beer, sparkling lemonade

Taken from www.seriouseats.com/recipes/2017/06/fresh-lemon-radler-shandy-beer-recipe.html (may not work)