Serves: 6 one cup glasses


3/4 cup Turbinado sugar
4 lemons
4 cups chilled water, divided
4 cups ice cubes, kept in the icebox until ready to use
2 lemons, thinly sliced 



Allow lemons to come to room temperature.   
Wash lemons. 
Remove zest with a potato peeler in a continuous spiral from top to bottom. Reserve zest. 
Roll each lemon on a clean, hard surface, pressing down firmly with the palm of your hand until the lemon becomes “soft.”
Cut each lemon in half and use a reamer ot remove the juice.  
Twist until all the juice is removed from the lemon half. 
Remove the pips from the juice.  Reserve juice in a glass bowl. 
Repeat process until the juice of all 8 lemon halves has been collected.  
Bring sugar, zest and 1 cup chilled water to a boil in a medium saucepan, stirring until the sugar dissolves. 
Simmer 5 minutes.
Remove syrup from heat and place on a trivet. 
Cover and steep for 30 minutes. 
Strain lemon syrup through a sieve into a pitcher.  Reserve zest.*
Add lemon juice (if desired, strain lemon juice as it is added to pitcher to remove pulp. Discard pulp) and 3 cups chilled water to lemon syrup in pitcher.
Stir to combine.  
Chill for at least 3 hours or until cold. 
Remove pitcher from icebox.  Add ice cubes. Add lemon slices.
Fill  glass with lemonade.
Add 2 lemon slices to each glass.



* Place reserved zest on a tray covered with a sheet of parchment paper. 
   Cut in 3″ pieces.  Allow to dry. 
   Melt dark or semi-sweet chocolate. 
   Dip dry zest in chosen melted chocolate. 
   Place chocolate covered zest back on parchment paper. 
   Allow chocolate to solidify.