1 1/2 c. sugar
1 T. finely grated lemon peel
1 1/2 c. hot water
1 1/2 c. lemon juice (8-10 lemons)
6 c. cold water
About 2 hours up to one week before, prepare syrup: In a one quart jar with tight fitting lid, shake sugar and lemon peel with 1 1/2 c. very hot water, until sugar is dissolved. Add lemon juice. Refrigerate.
To make lemonade: In a 2 1/2 quart pitcher, combine half of the syrup with 6 c. cold water. Pour over ice cubes into each glass. (May substitute lime peels and lime juice in same proportion to make limeade.)