• Start by washing your lemons thoroughly.
• Use a potato peeler to remove the zest from your lemons, trying to remove as little white as possible.
• Add your zest to a small sauce pan and mix in the sugar. Allow this to sit for a minimum of 10 minutes and up to overnight. The sugar will help pull out the oils from the lemon for a more intence lemon taste.
• Cut the lemons in half and juice them using a citrus juicer or your hands. Strain the juice through a fine mesh sieve to remove any seeds and pulp. You should have about 1 cup of fresh lemon juice.
• Once you have let your zest sit, add the water and bring to a boil stiringto help dissolve the sugar.
• Turn off the heat and let steep for 20 minutes.
• Strain and add the lemon juice.
• Let the lemon syrup cool to room temperature. Once cooled, pour it into a clean glass jar or an airtight container. The syrup can be stored in the refrigerator for up to one month.
• To enjoy the homemade syrup as lemonade, mix 1 part lemon syrup with 3-4 parts cold water (adjust according to taste). Serve it over ice and garnish with lemon slices or fresh mint for a delightful presentation.

Adjust Sweetness:** Feel free to modify the sugar content based on your taste. You can even use honey, maple syrup, date syrup, or agave syrup for a different flavor profile.

Experiment with Flavors:** Try adding other fruits, like strawberries or raspberries, to create unique variations.