Homemade Lemonade


Wash lemons and peel off all the zest using a vegetable peeler. Set peeled 
lemons aside. 

Add the lemon zest to a bowl and cover with sugar: 60 mL sugar per lemon's 
worth of zest. Toss to combine. 

Cover and let sit for a minimum of two hours, or up to overnight. Some sugar 
will dissolve, producing lemon essential oil, which enhances the taste.

Bring water to a boil in a pot over high heat; turn off heat and pour in the 
lemon-sugar mixture. Stir and let sit until the sugar is completely dissolved, 
about 5 minutes.

Alternately you can boil water in a kettle and pour over the lemon-sugar 
mixture if the mixture's container is large enough.

Pour through a mesh strainer back into the same bowl and discard the zest. Let 
cool to room temperature.

Cut the lemons and squeeze into the bowl. 
I cut the lemons into quarters, then use a citrus squeezer to extract maximum 
juice. 

Pour lemonade into a serving pitcher. Wrap in plastic wrap and chill thoroughly 
before serving over ice, at least 2 hours.