Hannah's vintage lemonade

Here's the ratio: 

1/4 cup sugar

1 cup water 

1 whole lemon

For every lemon, you get about 10 ounces of lemonade, or just a little under one serving.

Juice the lemons (don't worry about the seeds), then put the juice in the fridge. Cut up the lemon rind, place it in a large container and pour the sugar over it. Give it a little shake to combine, and let this stand for at least an hour, preferably overnight. The sugar should become syrupy from soaking up the lemon oil in the rind.

Pour warm water over the sugar-rind mixture and mix until the sugar has dissolved. Add the lemon juice, and pour the whole thing through a fine-mesh sieve into a pitcher. Chill, and serve!