- 1 1/2 Cup Granulated Sugar
- 1 Cup Water (Cold), Plus 7 Cups to Serve
- 1 1/2 Cups Lemon Juice (From 8 Medium or 6 Large Lemons)
In a Small Saucepan, Combine 1 Cup Water with 1 1/2 Cups Sugar. Place Over Medium Heat and Bring Just to a Simmer, Stirring to Dissolve The Sugar. Remove from The Heat and Let The Syrup Cool to Room Temperature. Transfer to a Mason Jar, Cover and Refrigerate Until Ready Serving.
Squeeze 1 1/2 Cups Lemon Juice. Transfer to a Mason Jar and Refrigerate up to 2 Weeks Until Ready to Make Lemonade.
To Make The Full Batch of Lemonade, Pour 7 Cups Cold Water Into a Pitcher, Add The 1 1/2 Cups of Lemon Juice and 1 1/2 Cups Chilled Sugar Syrup and Stir to Combine. You Can Also Add The Lemon Juice and Sugar Syrup to Taste.