And guess what... I remembered pictures this time!!!
1 cup fresh squeezed lemon juice (I squeezed about 6 medium lemons for this this morning)
1/2 cup water
1 cup raw organic sugar
In a small/medium saucepan, bring lemon juice and water to a boil. Whisk in sugar. Make sure you are using non reactive cookware. I used a silicon coated whisk. Pour into a jar and let cool. Refrigerate syrup in jar for up to one month.
To make this into lemonade, stir 1 Tablespoon (per 8 oz.) of syrup into a cold glass of water. Adjust to taste of course. I find that two tablespoons of syrup in one of my larger glasses of ice water is perfect.
This is what my jar of syrup looks like: