This basic recipe from Fred Thompson’s cookbook “Lemonade,” starts with a simple syrup that can be made ahead and refrigerated up to a month. Having some on hand speeds up the process of making fresh lemonade.

Ingredients:

For the sugar syrup:

Grated zest of 2 lemons

2 cups sugar

2 cups water

For the lemonade:

2 cups freshly squeezed lemon juice (about 12 lemons), with half of the rinds reserved and roughly chopped

3 cups cold water

Method:

To make the sugar syrup, in a medium saucepan combine the zest, sugar and water. Bring to a boil over medium heat, stirring to dissolve the sugar. Remove from heat, cover and let steep for 15 minutes. Transfer the syrup to a 2-quart pitcher. Let cool. Add the lemon juice, chopped lemon rinds and cold water. Stir well to combine. Chill until very cold. Serve over ice. Makes 2 quarts

Recipe from Fred Thompson’s “Lemonade,” Harvard Common Press, 2002