Lemonade Syrup
From: Doug Weller

3 lemons
1 oz tartaric acid
1 1/2 lb castor (granulated) sugar
2 pt water

Scrub lemons, cut in half. Squeeze out juice, set aside. Place rinds in large basin, add sugar and tartaric acid. Pour on boiling water, stir to dissolve sugar. Leave until cold. As the rinds soften, press occasionally with a wooden spoon to extract flavor. When cold, squeeze out, discard rinds. Add lemon juice. Strain, pour into bottles -- about 2 large lemonade bottles. Cover, store in cool place -- will keep about 2 weeks. Mix 1 part syrup to 2 parts water.