2 quarts water 3 1/2 cups sugar 6 cups fresh lemon juice (about 40 lemons) extra lemon slices for garnish, optional
In a 3 quart stockpot over medium flame, heat 4 cups of the water with the sugar, stirring until dissolved. Add remaining water. Set aside to cool. To speed up the cooling, set over a bowl full of ice and stir. When room temperature, stir in lemon juice. Serve with ice. Garnish with lemon slices, if desired.