- 1 1/2 cup granulated sugar
- 1 cup water, (cold), plus 7 cups to serve
- 1 1/2 cups Lemon Juice , (from 8 medium or 6 large lemons)
In a small saucepan, combine 1 cup water with 1 1/2 cups sugar. Place over medium heat and bring just to a simmer, stirring to dissolve the sugar. Remove from the heat and let the syrup cool to room temperature. Transfer to a mason jar, cover and refrigerate until ready serving.
Squeeze 1 1/2 cups lemon juice. Transfer to a mason jar and refrigerate up to 2 weeks until ready to make lemonade.