This enhanced recipe is really special. It's something that takes you back to summertime days gone (but not forgotten) by preparing an "oleo-saccharum" which is then infused into the syrup. This method reintroduces some of the lemon oils, which are full of extra flavor. It's sure to win over any powdered version all summer long.
Wash lemons & peel the zest off of lemons, setting the peeled lemons aside.
In a medium bowl, mix the peels with sugar and allow to infuse for at least 2 hours (or overnight for maximum extraction).
*The resulting mixture is referred to as an "oleo-saccharum", and will knock your socks off with its intense flavor. If made again and strained, try it with other kitchen creations like punch, vinaigrette, or as an ice cream topper.
When ready, bring at least an equal amount of water to a boil, and remove from heat. Add the lemon peel-sugar mixture and stir until the sugar is fully dissolved. Once dissolved, strain into the bowl and discard the peel/zest solids.
Cut lemons into manageable halves, and squeeze into the bowl, straining pulp if desired.
From here you can adjust the ratios of sugar, juice, and water to taste.
As the summer weather has officially arrived, we prepared this recipe and stashed it in the refrigerator to sip on for the rest of the week (it won't even last that long). Before serving, stir with a long spoon and pour over fresh ice in your preferred juice glass. For fun, I documented the process in images below.