Instructions:

Fresh Lemonade Syrup

5 1/2 cups - the number of batches will vary depending on concentration of lemonade syrup.

3 cups granulated sugar
1 cup boiling water
3 cups lemon juice (16 lemons)
2 tablespoons grated lemon peel

in a 1 1/2-quart heat proof container, dissolve sugar in boiling water. Cool. Add lemon juice and peel, mixing well to combine. Cover and store in refrigerator up to 1 week.

To prepare lemonade for 1 serving, combine 1/4 to 1/3 cup syrup and 3/4 cups cold water in a glass, stirring well.

For 8 servings, combine 2 2/3 cups syrup and 5 cups cold water in a 2-quart pitcher, stirring well.

You can add slices of fresh lemons in the pitcher or a slice slit in the one half of a lemon slice and place it on the glass.