1 cup water
zest of 3-4 lemons
4 cups lemon juice (we like it tart can use less lemon juice if you don't)
Put Sucanat and water into a pot and bring to a low boil until Sucanat dissolves. Let cool down a bit then add lemon juice and zest and mix in well. Pour into 3-4 pint jars, leaving plenty of room at the top to expand when frozen. Place lids on and freeze. When ready to use thaw then mix into a pitcher with cold water. I use about 5 cups water to 1 pint of syrup. You may adjust according to taste.