Step 1: Ingridients
2 Cups Of Sugar
1 Gallon of Water
1 Gallon pitcher (makes measuring 1 gallon of water easier)
Citrus Juicer (otherwise you'll need more lemons)
Step 2: Prep and Cook
Tip: It helps to roll (with pressure) your lemons on the counter before cutting an juicing - this helps soften the interior for faster/easier juicing.
Next, fill your pitcher with 1 gallon of filtered water (but not to the top - leave a little room for later). Then, pour off about 1 cup into a large saucepan and add two cups of sugar.
While continuously stirring over medium heat, bring your sugar water to a boil. At first the sugar won't dissolve, but with a slow application of heat - all of your sugar will dissolve. Never stop stirring.
Once the sugar mixture comes to a boil, continue stirring and boil for about a minute or so. The mixture will become thicker and it will start to turn a yellowish color. This is a sign that its done. Add your lemon juice immediatly and bring to a boil.
If you'll be drinking everything within a few days, it's not necessary to boil your lemon/syrup mixture - boiling just ensures nothing will spoil for a somewhat longer stay in your ice box
Remove your pot from heat and pour in the remaining water. Stir well. Now, slowly pour back into your gallon pitcher. You may have some leftover ade that won't fit in your pitcher. You can immediatly drink this (with ice) or just pour it off.