In a 1-1/2-qt. heat-proof container, dissolve sugar in boiling water. If necessary heat on stove to dissolve sugar. Cool.

Add lemon juice and zest; mix well.

Cover and store in the refrigerator for up to 1 week. Although I have a jar in my fridge that has been there for a month, still delish!

Yield: 5-1/2 cups syrup (number of batches varies depending on concentration of lemonade).

When using the syrup, pour through a strainer to remove the pulp or zest. I'm a pulp girl so I generally don't bother staining the syrup.

To prepare lemonade: For 1 serving, combine 1/4 to 1/3 cup syrup and 3/4 cup cold water in a glass; stir well. For 8 servings, combine 2-2/3 cups syrup and 5 cups cold water in a 2-qt. pitcher; stir well. Yield: 1 serving.