Wash lemons. If waxy, scrub under hot water 2. Peel zest from lemons with veggie peeler. You want yellow, but it’s okay to get the white 3. Cover zest with sugar and combine by tossing. Cover. Leave for 2-12 hours 4. Bring 5 cups water to boil. Turn off heat. Pour in lemon sugar mix including the peel. Return to boil, then turn off heat and leave as sugars dissolve. 5. Strain liquid to excise the peel. 6. Do not add lemon juice immediately. Let sugar water sit to cool off to room temperature. About ½ hour should do. 7. Cut the lemons in half and squeeze into bowl through strainer. 8. Chill lemonade before serving over ice
