We prefer lemons with the peel for maximum lemon flavor and aroma, but zested lemons can also be used for a slightly less potent flavor.
Toss lemon pieces with sugar in bowl. Cover and let stand at room temperature for 4 to 24 hours.
Strain mixture through fine-mesh strainer set over bowl, pressing on lemon pieces to extract as much syrup as possible. Transfer syrup to container and refrigerate for up to 2 weeks.
