Fresh-Squeezed Lemonade

In a large saucepan, heat and stir the water and sugar over medium heat till the sugar dissolves. Remove from heat; cool for 20 minutes.

Finely shred 1 tablespoon of peel from lemons, oranges and limes. Squeeze juice from lemons, oranges and limes (should be about 3 1/2 to 4 cups total).

If you like, place mint sprigs in the bottom of a clean, 1-gallon jar or very large bowl. Using a wooden spoon, lightly crush the leaves. Pour the cooled sugar syrup over the mint. Add the fruit peel and fruit juice to the sugar syrup mixture. Stir to thoroughly combine. Cover and steep for 1 hour at room temperature.

Strain mixture through 100 percent-cotton cheesecloth-lined colander. Transfer fruit syrup concentrate to a pitcher. Cover; chill in the refrigerator for at least 4 hours or up to 3 days.

Just before serving, stir the mixture. To serve, mix equal parts of the fruit syrup concentrate and water, add slices or thin wedges of lemon, orange and lime, and serve over tall ice-filled glasses. If you like, add 2 to 3 tablespoons of vodka, gin, rum or tequila to each serving and garnish the glass with a lemon slice and a small sprig of mint. Makes 8 cups concentrte (enought omake about 12, 10-ounce servings)