1/2 c. sugar
1 c. water
4 c. cold water
3/4 c. freshly squeezed lemon juice (about 6 lemons)

Combine sugar and 1 cup water in saucepan and heat slowly to boiling. Let cool. Pour into serving container and add lemon juice and 4 cups cold water. Stir; chill and pour over ice.

To make lemon slush, follow step one, then pour into blender. Add ice to make 1 quart, blend until smooth. Pink lemonade: Add 1 teaspoon grenadine syrup.