Wash lemons. Using a sharp paring knife or citrus zester, remove the yellow portion of 3 of the lemons, leaving behind any of the white (which is bitter). Squeeze the lemon juice from all 6 lemons, removing seeds.
Place the sugar, citric and tartaric acid into a large stainless steel or enamel pan and pour over boiling water.
Stir until the sugar has melted. Add lemon juice and rinds, which have been cut into very thin strips.
Cover the mixture and put in a cool place. Allow to stand overnight.
The next morning, ladle into jars. Process in a boiling water bath for 10 minutes for long term storage, or keep in the refrigerator until ready to use.
To serve, dilute with water or add to seltzer water or club soda as a flavoring. Add a few drops of grenadine or strawberry syrup for pink lemonade.
Submitted by: CM
