Lemon - Limeade

Ingredients

3# (1.3 kg) lemons and/or limes

14 ounces sugar (2 cups; 400 g)

24 ounces cold water (3 cups; 700 ml)

Directions

Juice lemon/limes. Reserve juice in refrigerator. Cut rinds into 1-inch chunks. Toss with sugar, cover and let stand at room temperature, stirring once every 45 minutes or so, until sugar has completely dissolved, about 3 hours.

Add water and 1 cup) of reserved lemon juice. Stir well, then strain through fine-mesh strainer container. At this point, the concentrated lemonade can be refrigerated for up to 1 week.

When ready to serve, pour lemonade over ice and adjust to taste with additional water or lemon juice, depending on personal preference; bear in mind, though, that the lemonade will be diluted as the ice melts.