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 form lemon rings. Stir to make syrup. Let stand 20 minutes. Add ice water and 10 to 12 ice cubes; stir well. Yield: 3 quarts.