This basic recipe can be made ahead and refrigerated up to a month. Having some on hand speeds up the process of making fresh lemonade.
Makes: 2 quarts
For the sugar syrup:
Grated zest of 2 lemons
2 cups sugar
2 cups water
For the lemonade:
2 cups freshly squeezed lemon juice (about 12 lemons), with half of the rinds reserved and roughly chopped
3 cups cold water
To make the sugar syrup, in a medium saucepan combine the zest, sugar and water. Bring to a boil over medium heat, stirring to dissolve the sugar. Remove from heat, cover and let steep for 15 minutes.
Transfer the syrup to a 2-quart pitcher. Let cool.
Add the lemon juice, chopped lemon rinds and cold water. Stir well to combine. Chill until very cold. Serve over ice.
-- Recipe from Fred Thompson's "Lemonade" (Harvard Common Press)
