Easy Peasy Lemonade (by the gallon)
16 medium sized lemons
2 C of white granulated sugar
14 C water
2-4 drops yellow food dye (optional)
Place a sieve directly over your pitcher to catch any seeds or pulp that may come loose while squeezing your lemons. If you are hand-squeezing them, I recommend quartering the lemons to get the most juice possible out of them. Sixteen medium lemons should make about two cups of lemon juice. Set juice aside.
The next step is to make a simple syrup by combining two cups of water and two cups of sugar in a small sauce pan. Bring to a boil and simmer until sugar is completely dissolved, stirring frequently. Allow to cool before pouring it directly into your pitcher.
Pour in the remaining twelve cups of water and stir well.
If you want to keep your lemonade natural or you are just serving it to your loved ones, then you probably don’t need food coloring. If you are pouring it to a few hundred people in a chow line and don’t want to take the time to explain that it’s lemonade and not cloudy water to each of them, I recommend using a few drops of yellow food die to answer that question for you before it’s asked. If will save you a lot of time and energy.
Add ice and garnish, if you like. Serve and enjoy.