2 cups |
sugar |
6 cups |
water |
1½ cups |
lemon juice |
Add the sugar
and water to a half gallon non-reactive container, and stir
until the sugar is dissolved. Once the sugar is
dissolved, slice the lemons in half and juice them.
Pour the juice through a strainer to remove the seeds and
most of the pulp. Add the lemon juice to the
container, stir well, chill, and serve over ice.