Step 1

In a small saucepan, combine sugar and 2 cups of the water over medium-high heat. Bring to boil and stir to dissolve sugar completely, then remove from heat. Allow the simple syrup to cool to room temperature, then cover and refrigerate until completely chilled.

Step 2

Meanwhile, juice enough lemons to get 2 cups of lemon juice. The number of lemons needed will depend on the size of the lemons you have but generally speaking, 4-5 pounds of lemons will do the trick. Remove any seeds from the lemon juice, but leave the pulp. In a pitcher, stir together chilled syrup, the freshly squeezed lemon juice and as much of the remaining water as you want to get the concentration you like best.

Step 3

Add sliced lemons and ice to the pitcher for presentation.