– 1 ¾ cups white sugar
– 1 ½ cups fresh squeezed lemonade
– 8 cups water
- In saucepan, combine sugar and 1 cup of water. Bring to boil.
- Remove from heat when sugar is dissolved.
- Once cooled to room temperature, refrigerate for 30 minutes.
- Juice lemons. Remove seeds but keep pulp.
- Combine chilled syrup, lemon juice, and remaining water in pitcher.
- Add ice and serve.