1-1¼C. granulated sugarI prefer using 1 cup of sugar.
4C. boiling water
1C. iceplus extra to serve
Thoroughly wash and dry the outsides of the lemons.
Using a vegetable peeler, gently peel the zest of the lemons into a large bowl. Try to avoid the bitter white pith beneath the zest.
Set the peeled lemons aside.
Pour the sugar over the lemon peels. Stir well and cover and let the mixture rest at least 2 hours or overnight.
The lemon and sugar mixture should look wet at this point. Pour 4 cups of boiling water over the sugar and lemon peel mixture. Stir to dissolve all of the sugar. Allow to cool to room temperature.
Strain out the peels from the lemon syrup.
To the warm syrup at 1 cup of ice.
Squeeze the juice of all of the lemons (approximately 1 cup of juice) and add it to the now room temperature syrup.
Chill the lemonade for a couple of hours and serve over plenty of ice.
This recipe is adapted from Chef John's at Food Wishes.I have made this recipe several times now and prefer is with just 1 cup of sugar. It's still plenty sweet, but less sugar allows the lemon to shine through.