• Pour lemon juice through a mesh sieve to remove any seeds or large particles. Place strained lemon juice into the liner of the Instant Pot. Add sugar, and whisk until well combined.
  2 cups freshly squeezed lemon juice, 2 cups granulated sugar
• Close the lid, and set the valve to sealing. Use the manual/pressure cook button to adjust the cook time to 1 minute. After 1 minute is up, open the valve for a quick release of pressure.
• Carefully open the lid, and whisk the lemon syrup mixture. Pour into a jar or other heat safe container if not using immediately.
• Add plenty of ice to a large pitcher, and start by adding 6 cups of water. Pour in some or all of the lemon syrup. Add more water or more lemon syrup as needed. (We like about 7-8 cups of water and all of the syrup.)
  6 cups water, 4 cup ice

**Pink Lemonade Variation**

• ½ - ¾ cup raspberry syrup (adjust to taste)