3.5 cups white sugar
1 gallon (16 cups) water
3 cups lemon juice (around 15 lemons)
In a small saucepan, combine sugar and 2 cups water.
Bring to boil and stir to dissolve sugar.
Allow to cool to room temperature, then cover and refrigerate until chilled.
Remove seeds from lemon juice, but leave pulp.
In pitcher, stir together chilled syrup, lemon juice and remaining 14 cups water.
* Dilute further with cold water if necessary