Add the water and sugar to a large pot on the stove and whisk to combine. Heat the pot over medium heat until the sugar is dissolved, stirring occasionally. (There is no need to boil the mixture.)
Move the pot to a cool burner and let the sugar water (simple syrup) cool. (The 151 alcohol is flammable, so it's important to make sure the water mixture is no longer hot when you add the alcohol.)
When the water mixture is cooled off, whisk in the Everclear and lemon juice.
Transfer your lemonade moonshine to bottles or mason jars and refrigerate for up to two weeks. Serve chilled, with ice, if desired.
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Notes
For convenience, we use bottled lemon juice here, but feel free to use fresh lemon juice if you prefer. You'd need at least 14 lemons.
With this recipe, each 8-ounce glass will be 15-proof. For a stronger moonshine (30- proof), use 3 cups water, ½ cup sugar, 1 cup alcohol, and 1 cup lemon juice.
If you only have 190-proof Everclear, you can make 25 cups of 30-proof lemonade moonshine. Use 17 cups of water, 2 cups of sugar, 4 cups of Everclear 190 and 4 cups of lemon juice.
Any flavored moonshine that is less than 64-proof needs to be refrigerated.