A bright and refreshing State Fair-style lemonade with bold citrus flavor and perfectly balanced sweetness, made with fresh lemons and aromatic zest.

8 fresh lemons, scrubbed, rinsed, and dried

1⅓ cup granulated sugar

6 cups water, divided

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Roll the lemons firmly on the counter to help release more juice.
Zest 6 lemons, avoiding the white pith. Combine the zest with sugar in a bowl, pressing to release oils. Cover and let sit at room temperature for 2 hours.
Transfer the lemon-sugar mixture to a heat-safe bowl. Pour in 4 cups of hot water and stir until the sugar dissolves. Cover and refrigerate for 2 hours.
Cut the zested lemons in half and squeeze out the juice. Stir the fresh juice into the chilled mixture.
Strain through a fine mesh strainer into a pitcher to remove pulp and zest.
Add the remaining 2 cups of cold water and stir well.
Slice the remaining lemons, add to the pitcher with ice, and serve cold.

Add fresh mint leaves for a cooling variation.

Mix in sparkling water for a fizzy version.

Blend in strawberry or raspberry puree for a fruity twist.

Adjust sweetness by reducing sugar or adding more water.

Store covered in the refrigerator for up to 3 days and stir before serving.