2 litres soda water
Wash lemons well. Grate or finely chop the peel (or zest) from two lemons (do not use the white pith). Juice the zested lemons along with the remaining lemons. Hint: Popping the lemons in the microwave for 30 seconds (until they are just warm to the touch) or rolling them around on the bench with your hand will release the juice making the lemons easier to squeeze.
Place the zest and juice into an enamel saucepan. Add water and bring to the boil. Stir in sugar. This forms the syrup, which can be used right away or stored in the fridge for two to three weeks.
To make the lemonade – dilute the syrup with about two litres of soda water (or to taste). Decorate with slices of fresh lemon and chill with ice blocks.