Tip:Thin-skinned lemons yield the most juice. Avoid the kind that are spongy and pitted.
1/2 cup sugar
2 1/2 cups water
peel of 1 lemon, cut into strips 2 inches long and 1/2 inch wide
12 ice cubes
1 cup lemon juice
In a medium-size heavy saucepan, place the sugar, water, and lemon peel, and cook, stirring, over moderate heat until the sugar dissolves--about 1 minute.
Increase the heat to moderately high, bring the mixture to a boil, and cook, uncovered, for 1 minute. Remove from the heat, cover, and cool to room temperature.
Strain the sugar mixture into a 2-quart pitcher; remove and discard the lemon peel. Add the ice cubes and lemon juice and stir well to mix.
Pour into 4 tall glasses and serve.
Variations:
Grapefruitade Prepare as directed, but reduce the water to 1 1/2 cups and substitute 2 cups unsweetened grapefruit juice for the lemon juice.
Limeade Prepare as directed, but increase the water to 3 cups and the ice cubes to 16 and substitute lime peel for the lemon peel and 1 cup lime juice for the lemon juice.
Orangeade Prepare as directed, but reduce the water 1 1/2 cups and substitute orange peel for the lemon peel and 2 2/3 cups orange juice plus 1/2 cup lime juice for the lemon juice.