8 c. water
1 1/2 c. lemon juice (I used bottled and it turned out fine)
In a small saucepan, combine the sugar and 1 cup of the 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 7 cups water. Add some sliced lemons just to make it pretty.
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