6 lg. thin skinned lemons
About 8 c. water
1 c. (8 oz.) sugar

Roll the lemons on a hard surface to loosen the juice. Cut them in half and squeeze out the juice. Strain it into a large pitcher. Add the sugar and 1 cup (8 fl. oz.) water. Use a wooden spoon to mix until all of the lemon pulp is crushed. Add the remaining water and stir until the sugar is dissolved.

Taste, and adjust the sugar or water. You may also need more lemon juice, it all depends on your individual tastebuds.