LEMONADE SYRUP

6 lemons
2 cups sugar (or honey)
1 cup water

Carefully remove zest from two of the lemons. Combine water, sugar and lemon zest in a saucepan and bring to a boil. Lower heat and simmer together for 10 minutes. Cool to room temperature.

Meanwhile juice the six lemons (you should have about 1 cup of juice). Add to cooled syrup.

Strain into a covered jar and stir in refrigerator.

TO SERVE:
Put two Tbsp of syrup in a glass add ice cubes and fill with cold water. Stir well.

Makes about 1 1/2 cups syrup
Source: The Cook's Book of Uncommon Recipes by Barbara Hill