6 juicy lemons
1 cup sugar
6 cups water
Scrub the lemons well and cut into halves. Place in a heat-resistant 2-quart pitcher. Add the sugar.
Bring the water to a boil in a suacepan. Pour it over the lemons, stirring to dissolve the sugar. Cool for 30 minutes. Squeeze the juice from the lemons into the pitcher and discard the lemons.
Serve over ice in tall glasses. Garnish with mint. Add a dash of grenadine for pink lemonade.