1 tbsp. fresh grated lemon rind or peel
1 1/2 c. sugar
1/2 c. boiling water
1/2 c. fresh squeezed lemon juice

In covered jar, combine lemon peel, sugar and boiling water. Cover and shake well until sugar dissolves. Add lemon juice. Store tightly covered until ready to use in refrigerator.

By glass: Pour 1/4 to 1/3 cup of syrup base into tall glass. Add 3/4 cup cold water and ice cubes. Stir briskly.

By the pitcher: Combine full recipe of base syrup with 6 cups cold water. Add ice and stir. Makes about 2 quarts.

Garnish with lemon slices and sprigs of fresh mint leaves.