¾cuplemon juice, fresh; (about 5-6 large lemons juiced and strained)
3tablespoonslemon zest(zest from 2 of the lemons)
¾cupsugar, granulated
⅛teaspoonsalt, kosher
1cupwater, hot
2cupswater, cold
Instructions
Rinse and scrub 2 large lemons; zest lemons; place zest in small mixing bowl with sugar, salt and hot water; stir until sugar dissolves; allow to cool
While the sugar mixture is cooling, juice lemons and strain seeds; you'll need ¾ cup of lemon juice (about 5-6 lemons)
Add lemon juice to sugar/lemon zest mixture; stir
Strain mixture into a jar and refrigerate for at least 30-minutes
Pour lemonade mixture into a 32 quart pitcher
Add 2 cups cold water and ice; stir and serve
Notes
Get 5-6 large lemons; zest 2 of these; then, cut the lemons in half, juice and strain until you have ¾ cup of fresh squeezed lemon juice.If you want to make this in advance, cover and refrigerate the lemon concentrate until you're ready to add more water and serve.To make one glass of lemonade, use equal proportions of the lemon concentrate and cold water : for instance, use ½ cup of the lemon/sugar/zest mixture, which is the concentrate and add ½ cup of cold water