Remove the juice from the lemons with reamer or juicer and then strain the juice through a fine sieve to remove the pulp and seeds.

Boil the water and add the sugar and lemon juice.

Bring to just barely a boil again over high heat.

Remove from the heat

Ladle into 7 clean 1 cup (½ pint jars). If canning, leave ¼ inch head space. If freezing, still leave about ¼ inch at the top.

If canning, process in a boiling water bath canner for 15 minutes. If freezing, just freeze it.

When ready to use, reconstitute by mixing 1 cup of concentrate with 6 cups of water (or sparkling water if you like).