Lemonade

From: The Culinary Institute of America Breakfasts & Brunches

6 2/3 C cold water, divided use
1/2 C sugar
1 C lemon juice
8 lemon slices for garnish

Combine 2/3 cup water with the sugar in a small saucepan and bring to a boil. Stir to dissolve the sugar.

Combine the sugar-water with the lemon juice and add the remaining cold water. Stir to combine.

Serve immediately over ice garnished with a lemon slice or store in the refrigerator until ready to use.