Step 1

Combine the lemon zest strips and sugar in a bowl, using your fingers to rub the sugar into the peels for a couple of minutes. Cover and let sit for an hour.

Step 2

Add 1 cup water to a saucepan. Bring to a simmer, then turn off the heat and immediately add the sugar and lemon zest, plus a large pinch of kosher salt. Stir until the sugar and salt has dissolved. Let cool to room temperature. (You can stick it in the fridge to expedite, if you like, but letting it steep a full 30 minutes will make it more lemony.)

Step 3

Once the simple syrup is at room temperature, set a small fine mesh sieve over a large pitcher, and pour through the sieve to remove the strips of zest. Press on the strips of zest to get every last drop through! To the pitcher, add the lemon juice, and stir. Add the remaining 4 1/2 cups of water, and stir again. Serve over ice.