• ::Simple Syrup::
  • 225g (7.94 ounces) sugar
  • 1/8 tsp cream of tartar
  • 175mL (5.92 fluid ounces) water
  • ::Lemonade::
  • simple syrup (1 cup or less if you want more tart)
  • 1 cup fresh-squeezed lemon juice from 6-8 lemons
  • 6 cups of cold water
::Simple Syrup::
Heat all the ingredients until the sugar is dissolved.
Wash down the sides of the pan with a wet pastry brush and boil unstirred until it reaches 220 degrees F (high altitude). Allow to cool completely.

Juice the lemons with a fine mesh sieve.

Combine all ingredients in the pitcher, stirring with a wooden spoon until the syrup is completely dissolved. Chill in the fridge for at least an hour before serving.