Pickle Lemonade

Steps

1. Wash the lemons in hot water and dry them. With a vegetable peeler, remove the zest from 2 lemons in wide strips, stopping as soon as you see the white pith: the pith would make the drink bitter.
2. In a small saucepan, combine the sugar, the 150 ml of water, and the zest strips. Heat over medium, stirring, for 3 to 4 minutes, until the syrup is perfectly clear and starts to simmer around the edges. Turn off the heat and let it steep for 15 minutes, then remove the zest, pressing it against the side of the pan with a spoon.
3. While the syrup steeps, roll 7 of the lemons firmly on the counter under your palm: the pulp loosens and gives up more juice. Halve and squeeze them. You should get about 240 ml (1 cup) of juice; strain it through a fine sieve to catch the seeds and coarse pulp.
4. In a large 2 liter (2 quart) glass jar, combine the steeped syrup, the lemon juice, and the 900 ml of cold water. Stir with a long spoon until the lemonade is evenly mixed and a cloudy pale yellow.
5. Add the brine in two stages. Pour in 120 ml first, stir, and taste: the lemon should come first, then the salt and dill at the finish. If the lemon still dominates, add the rest of the brine 30 ml at a time, tasting after each addition. If you overshoot and it turns salty, bring it back with a splash of lemon juice and a spoonful of syrup.
6. Close the jar and refrigerate for at least 1 hour: the lemonade should be ice cold, and the brine and lemon flavors meld into one.
7. Just before serving, thinly slice the last lemon into wheels and cut the pickles into 1/4 inch (5 mm) slices, slightly on the bias so they float better.
8. Stir the lemonade, which settles a little as it sits. Add the ice to the jar or fill the glasses with ice, then pour. Tuck a pickle slice, a lemon wheel, and a sprig of dill into each glass and serve right away.