2 1/4 cup sugar
1 1/2 tbsp finely grated lemon zest
2 1/4 cup fresh lemon juice (about 9-12 lemons)
In a medium saucepan, boil 2 1/4 cups water until boiling. Remove from heat, add sugar and lemon zest and stir until sugar is dissolved. Add the lemon juice and stir with a wooden spoon. Transfer to a large pitcher. Add enough cold water so that it equals the amount of lemon syrup (it should be half syrup, half water). Cover and refrigerate until cold. Serves 6-8.
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