- A pot
- A pitcher
- A knife
- A cutting board
- A grater, citrus zester, or something to get lemon zest
- A juicer, manual or otherwise. We have a glass juicer like this
- A large measuring glass (should hold at least 1.5 cups of liquid)
- A sieve
- A spoon
- 1 teaspoon or tablespoon of lemon zest -The recipe card only says "t" but either will work. I usually go with tablespoon
- 1.5 cups of sugar
- .5 cups of boiling water
- 1.5 cups of lemon juice (This ends up being 6-8 lemons usually.)
- 5 cups of cold water
It's best to get the lemon zest before you've cut and/or squeezed the lemons so first you should get the zest.
Then you'll want to cut the lemons in half and juice them. A trick I've learned is to place the lemons on the counter and lean on each of them and roll them. This softens them and seems to make it easier to get the juice out of them. After you finish juicing a lemon or two pour the juice through the sieve into the large measuring glass. You'll need to use a spoon to stir/scrape around in the sieve to get more juice through before you throw away the pulp and the seeds. Once you have 1.5 cups of lemon juice, leave it in the measuring cup and go on to the next step.
Place .5 of a cup of water in a pot on the stove and let it boil. Then dump 1.5 cups of sugar in and stir it until the sugar dissolves. Don't leave the sugar/water mixture alone too long, stir it consistently.
Once the sugar has dissolved turn off the heat and pour the lemon juice and the zest into the pot. Stir it around.
Pour five cups of cold water into a pitcher. Then add the water/sugar/juice/zest mixture from the pot into the pitcher. Stir it around and then chill it in the refrigerator. When cold, pour yourself a glass and enjoy!