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Peel the yellow rind off the lemons using a sharp paring knife, leaving as much of the white pith as possible (bioflavonoids in the pith are a healing component). Slice each lemon into 4 chunks, remove the seeds, and throw the lemon pieces into your blender along with the water. Blend well. Strain the mixture through a fine sieve or nylon mesh bag into a bowl or pitcher. (You can purchase these bags at a paint store inexpensively.) If you are pressed for time, just use the juice of the lemons and don’t worry about the straining.
Pour the strained juice into the blender. Add all the other ingredients except the ice cubes, and blend really well.
Fill a quart jar with ice to the tippy top and then pour the blended lemon mixture over the ice. If it doesn’t reach the top, add remaining water until it does. Put a tight lid on the jar and shake it like you are a professional drink mixer. Uncap and adjust the flavor to “own it.” (Quite a bit of stevia is required to offset the strong tart effect of the lemon pith and turmeric and to balance the salt. If your Canary has too much bite, add more sweetener and/or vanilla and scale back on the turmeric next time.)