2 cups lemon juice
2 cups orange juice
3 cups water
2 cups sugar
2 tablespoons each orange and lemon peel, finely grated

To make a syrup:

Use only juice from fresh lemons. Store bought orange juice may be used, but fresh squeezed is preferred.

Wash lemons and oranges. Using a microplane or fine grater, grate the peels from the fruit (enough to make 2 tablespoons each of lemon and orange zest).

In a saucepan, bring water, grated peel, and sugar to a boil, stirring until dissolved. Remove from heat and allow to cool.

Squeeze the lemons and oranges and stir into the cooled water and sugar mixture. If you added fruit pulp, the mixture may be processed briefly in a blender or strained, but this is optional.

Refrigerate for several hours.

To serve, stir in cold water, adjusting sweetness to taste and serve over ice. Garnish with a thin lemon or orange slice or wedge, if desired.

Submitted by: CM