Squeeze your lemons until you have 3 cups of fresh lemon juice.

On the stove, boil 3 1/2 cups sugar with 2 cups of the water.

Let it boil for a few minutes, then remove from the heat.

Let cool, then cover and stick it in the refrigerator until chilled.

When the sugar syrup is done chilling, combine the remaining 14 cups of water with the lemon juice and syrup.