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In a large heat-proof container, dissolve sugar in boiling water. Cool.
Add fresh squeezed lemon juice and peel; mix well.
Cover and store in the refrigerator for up to 1 week.
Makes about 5 ½ cups of syrup. That is 17 - 22 glasses of lemonade depending on the strength you mix it.
For 1 serving, combine ¼ to ⅓ cup lemonade syrup and ¾ cup cold water in a glass; stir well. For 8 servings, combine 2-⅔ cups syrup and 5 cups cold water in a 2-qt. Pitcher; stir well.