1 1/2 c. sugar
2 1/2 qt. cold water
Lemon peel from 4 lemons
2 c. fresh or frozen lemon juice, 20 lemons
Light rum
Lemon slices for garnish

In large saucepan, combine sugar, two cups water and lemon peel, over high heat, heat to boiling. Reduce heat to medium low and simmer 10 minutes. Remove from heat; cool. When syrup is cool, strain into a large (3 quart) pitcher. Add lemon juice and remaining water. Chill. Serve over ice. If you like, add a splash of rum and garnish with a lemon slice. Makes 16 six ounce servings.