Bet you didn't know you needed this recipe!!! In the summer I always keep a jar of the Lemon sugar syrup in the frige as well as a jar of the lemon juice...both which will last a month or two if refrigerated.

The recipe was made in "BULK" so that you would have both extra lemon juice and lemon syrup to store so that you can easily and quickly make enough lemonade for about 3-4 (64oz. pitchers)----If the size is too large and you would prefer to make it a glass at a time...try about 2 Tablespoons syrup and 2 Tablespoons juice to 2 cups of water. This is so refreshing and done this way... its easy to make up quickly...

This is not as sweet as the premixed kind...but if you like it sweeter...just add more syrup..

LEMON SUGAR SYRUP:

4 cups sugar
4 lemons, using the skins that have been peeled using a potato peeler
2 cups water

LEMON JUICE:

16 lemons--- freshly squeezed...and juice placed into a glass container in the fridge.

1. Cook the sugar, peels from 4 lemons, and water in a medium sized sauce pan over medium heat until the sugar dissolves, it takes about 5-7 minutes. Remove the peels by straining and store the syrup in a covered jar in the fridge.

2.To make the lemonade, simply add 1 cup of the lemon sugar syrup and 1 cup of the freshly squeezed lemon juice to a 64oz. container... or a container that can hold 8 cups of water. Fill up with water and stir, chill.