Lemonade Syrup Base yield = 2 2/3 cups of base
1 1/2 cups sugar
1/2 cup boiling water
Grated zest of 1 lemon
1 1/2 cups fresh lemon juice (4 or 5 large lemons)
Dissolve sugar in boiling water. Add lemon zest and juice. Store in covered container in refrigerator.
Lemonade by the glass: 1/4 to 1/3 cup Base to 3/4 cup cold water
Lemonade by the pitcher: 2 2/3 cup Base to 5 cups cold water
Variation: Limeade - substitute lime zest and juice for the lemon zest and juice.
Thoughts: I wonder how this would be using pink grapefruit or using blood oranges?
I suppose you could even use a mix of citrus fruits.