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ingredience:

lemons/limes (this needs to make up the bulk of the fruit being used, like at least 80%)

whatever other fruits or fruit scraps you want, plus any herbs/other flavorings you want to try. by fruit scraps I mean things like cherry pits, apple peels, pineapple cores, strawberry ends, things like that.

granulated white sugar, the coarser the better, 50% by weight of total citrus rinds + 100% by weight of any additional fruit. you'll measure this after you prep the fruit.

water as needed

equipment:

a few nonmetallic mixing bowls

a mesh strainer

a chinoise, ricer or some cheesecloth

a kitchen scale

a citrus juicer or reamer (manual or electric)

a potato masher

juice the citrus through a strainer - saving all rinds -  and refrigerate the juice for the time being. dice the rinds and other fruits if any, keeping the rinds separate. make note of weights, and measure your sugar.

 Place sugar in a large nonmetallic bowl. If using non-citrus fruits and/or any other flavorings, mix them in with the sugar and mash with potato masher. add diced citrus rinds, mix thoroughly, and mash again. cover and let stand at room temperature for at least 4 hours. this allows the sugar to draw out flavors that would otherwise get discarded with the rinds, and the rinds' acids should be enough to dissolve the sugar into a syrup.

Afterward, mash one last time, then collect the syrup by pressing the macerated mixture through a strainer/chinoise or ricer, or squeeze it through cheesecloth. if you want, this can be saved as a standalone syrup at this point, for use in cocktails or desserts. if not, slowly pour the reserved juice through the solids to to help get the remaining syrup out, and squeeze/press again. do the same thing one more time with warm water (roughly the same amount of water as juice). discard solids (or try making sangria with them!).

taste the mixture and add more water if necessary. a stronger mix is totally fine if you anticipate serving over ice on a hot day, or adding booze, or if there was a lot of non-sour fruit. keep in mind that it will taste a bit less sweet once it's chilled. pour into a pitcher and refrigerate.

citrus oils will float to the top, so stir/shake before serving. love you. enjoy.

some tried and true flavor combos:

straight lemon or lime, or any combination of the two, is of course an untouchable classic

lemon & strawberries (that's pussy babe!)

lemon & orange with a hint of vanilla (creamsiclemonade...?)

lemon & apples or apple peels with cinnamon/ginger/allspice (for late summer)

some cocktail type combos, booze optional:

lemon or lime & berries with basil + gin

lime & mint + white rum

lime & ginger + dark rum

lime & cucumber + gin

lime & orange (berries optional) + tequila

I am your way out. This world already left you for dead. Won't let you build. Won't let you fellowship. We will do just that. Together. Forever.

The scientific name of this gastropod is Ibycus rachelae, but it's also known as the green-shelled semi-slug or long-tailed semi-slug. The species was first described in 2008, and it can be found only in the montane forests of Sabah (Borneo) and Peninsular Malaysia.

The term "semi-slug" refers to an intermediate stage of evolution that occurs when a snail is gradually evolving into a slug. These gastropods still have shells that are at least partially visible, but their shells have been reduced to the point where they can no longer accommodate the snail's whole body.

There are many different species of semi-slug; their features often vary, but most of them have a noticeably reduced, receding, and/or transparent shell that is partially concealed beneath a flap of tissue known as the mantle.

This article describes another interesting characteristic of semi-slugs (including Ibycus rachelae):

... semi-slugs don’t just look weird, they act weird, too. They employ sharp projectiles called love darts in their courtship rituals, by shooting several of them at a prospective mate. The mate, in turn, shoots several love darts right back.

Researchers have found that if semi-slugs are able to lodge love darts into one another, the subsequent copulation tends to be much more successful. It’s thought that the mucus distributed by the love dart ensures greater survivability of the sperm

This is what the "love darts" look like (when magnified under SEM):

The tiny, harpoon-like structures are made of calcium carbonate, and they transmit certain hormones (via mucus) that help to increase the likelihood of reproductive success. Semi-slugs are not the only gastropods that use "love darts," however; they are also used by some other land snails and slugs.

Sources & More Info:

World Wildlife Fund: Borneo's New World (PDF)

Basteria (Journal): The Slugs and Semislugs of Sabah, Malaysian Borneo (PDF)

Forest Research Institute Malaysia: Introduction to the Land Snails and Slugs of Malaysia (PDF)

Malay Peninsular Terrestrial Molluscs: Ibycus rachelae

Live Science: World's Longest Bug and 'Ninja' Slug Discovered in Borneo