2 c. sugar
5 c. water, divided
zest of one lemon
1 3/4 c. lemon juice (about six juiced lemons)
1. In a large saucepan, combine sugar, 1 c. water and lemon zest. Cook and stir over medium heat until sugar is dissolved, about 4 min.
2. Remove from heat. Stir in lemon juice and remaining water. Pour into a pitcher and refrigerate until chilled. I usually add more water, enough to fill a 2 quart pitcher. Serve over ice.