The Best Lemonade

• 8 -10 lemons, thin skinned, at room temp
• 1 12 cups sugar
• 1 12 cups very hot water
• 1 tablespoon lemon peel, finely grated** Use care to only grate the yellow outer skin. The white membrane underneath is very

1. Finely grate or use a zester, lemons to get 1 Tbs of peel.
2. Roll room temperature lemons firmly on hard surface to soften slightly.
3. This will break down the membranes and produce more juice.
4. Squeeze lemons to get 1 1/2 cups juice.
5. In one quart pitcher stir together the sugar, hot water and peel.
6. Stir until sugar is dissolved.
7. Add lemon juice and chill thoroughly.
8. To make serving, pour 1/4 cup of this syrup over ice cubes in 12 oz glass.
9. Stir in 3/4 cups cold water.
10. Garnish with thin lemon slices.
11. Syrup can be refrigerated for 1 week in tightly closed jar.
12. Time to make does not include chilling time.

lemons, sugar, very hot water, lemon peel

Taken from www.food.com/recipe/the-best-lemonade-161529 (may not work)