Recipe courtesy of The Culinary Institute of America Cookbook
Combine 1 cup of 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 6 cups of cold water, stir to combine.
Serve over ice garnished with a lemon slice or store in refrigerator until ready to use.
Additional garnish options, sprig of mint and/or wet lip of class and press into a saucer of sugar to coat the edge of each glass.
Note: Buy lemons with a thin skin, heavy for its size. They will have the most juice. Let the lemons warm to room temperature, then roll them under your palm on your counter before juicing them to get more juice. Filtered water often produces a slightly better flavor.