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For the lemon syrup:.
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Place the sugar into a food processor equipped with a steel blade.
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Using a microplane or a zester, remove the zest from at least one lemon being very careful to avoid any white pith.
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Measure out I tablespoon of zest.
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How many lemons are needed to reach one tablespoon depends on the size and variety of lemons you are using.
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Add zest to the sugar in the food processor and process for 10 seconds.
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Starting with the lemons you zested, squeeze them to get 1 1/2 cups of strained juice.
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Set juice aside.
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In a medium saucepan, bring 1 1/2 cups water to a boil.
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Turn off the heat.
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Add the sugar mixture and stir until the sugar is dissolved.
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Add the strained lemon juice and stir.
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Transfer mixture to a jar or container with a tight fitting lid and refrigerate until cold.
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To make single servings: Pour 1/4 cup of the lemon syrup into a tall glass.
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Add ice cubes and 3/4 cup cold water or seltzer water.
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Stir and enjoy.
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To make a whole pitcher: Pour entire jar of syrup into large pitcher.
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Add 12 cups cold water or seltzer.
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Stir.
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Add ice cubes.
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Serve in tall glasses over ice.
