Makes about 32 ounces

2 3/4 cups sugar

3 cups water, divided

Zest and strained juice from 8 lemons (you will need 1 ½ cups juice)

1. Simmer the sugar and 1 ½ cups water in a saucepan, stirring constantly. Heat to a simmer, ensuring that all sugar is dissolved. Remove from heat; allow to cool until room temperature. Add zest into syrup to steep, 30 minutes. Strain zest from syrup. Combine syrup with lemon juice and remaining 1 ½ cups water. Chill.

From Chicago Tribune.