Fresh Squeezed Lemonade

1. Choose the prettiest of your 13 lemons, wash it well, slice it and set aside for garnish.

2. Peel one of the remaining 12 lemons. Set the peel aside.

3. Juice the other 11 lemons (and also the one you just peeled).

4. In a small saucepan, bring 2 cups sugar and 2 cups water to a boil.

5. Add the lemon peel and simmer for 5 minutes. Then remove pan from heat and set aside.

6. Bring to room temperature and strain out the peel as you pour the syrup into a gallon pitcher.

7. Add the lemon juice and 10 cups of water into the syrup.

8. Refrigerate until ready to serve. Pour into glasses and garnish with lemon slices.

Note: This recipe calls for 13 lemons (one for garnish plus twelve to juice and one of the twelve to peel). If you wish to omit the garnish, you will only need twelve lemons.