MAKES ABOUT 2 QUARTS
Using sugar syrup is key to making lemonade that is evenly sweetened and has no undissolved sugar at the bottom.
2 quarts plus 3/4 cup cold water
3/4 cup sugar
1 cup fresh lemon juice
1 lemon, thinly sliced
In a small saucepan, combine the 3/4 cup of water with the sugar. Bring to a boil, then simmer until the sugar is dissolved. Remove from the heat and let the syrup cool to room temperature.
In a large pitcher, combine the remaining 2 quarts of water with the lemon juice and sugar syrup. Add the lemon slices and refrigerate until chilled. Serve the lemonade over ice.