24 lemons
4 cups sugar
6 cups water
Ice
Water
A day in advance: Dissolve the sugar and water in a sauce pan over med heat.
With a peeler take off the lemon zest of half the lemons. In big pieces so you can fish them out later. Don't get the white or it will be bitter.
Juice and strain all the lemons. Store both in the fridge.
When you're ready to serve. Fill your vat with ice. Add in lemon juice. Add in sugar water and cold water to taste. Don't forget the ice will water it down some.
Start with only 1/2-3/4 the sugar. You can always add more. But you can't take away.
