6 lemons
1 1/2 c. sugar
2 1/2 qts. ice water

Wash lemons; slice thin. Place in a stainless or enamel container. Add sugar. Pound with wooden spoon or mallet to squeeze juice from lemon rings; stir to make syrup. Let stand 20 minutes. Add ice water and 10 to 12 ice cubes; stir well. Serve within 6 hours for best flavors. Yield: 3 quarts.