METHOD :
1- Gather all ingredients.
2- Combine sugar and 1 cup water in a small saucepan. Stir to dissolve sugar while mixture comes to a boil. Set aside to cool slightly.
3- Meanwhile, roll lemons around on your counter to soften. Cut in half lengthwise, and squeeze into a liquid measuring cup. Add pulp to the juice, but discard any seeds. Continue juicing until you have 1 1/2 cups fresh juice and pulp.
4- Pour 7 cups ice-cold water into a pitcher. Stir in lemon juice and pulp, then add simple syrup to taste. Add ice.
Cook's Notes:
To make ahead, refrigerate cooled simple syrup for up to 1 month. Continue with Step 3 when ready to serve.
Nine medium lemons should yield about 1 1/2 cups juice and pulp, but the number required will depend on the size you use.
Bon appetite !!
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