In small saucepot, stir together 1 cup water and sugar. Cook over medium heat 4 to 6 minutes or until sugar is dissolved. Remove from heat; let stand 10 minutes. Transfer to jar or container and refrigerate until completely cool, or up to 5 days.
In pitcher, stir together lemon juice, vanilla extract, cooled sugar syrup and remaining 3 cups water. Serve over ice.
Recipe by Lori Yates, of Foxes Love Lemons
In small saucepot, stir together 240 ml water and sugar. Cook over medium heat 4 to 6 minutes or until sugar is dissolved. Remove from heat; let stand 10 minutes. Transfer to jar or container and refrigerate until completely cool, or up to 5 days.
In pitcher, stir together lemon juice, vanilla extract, cooled sugar syrup and remaining 710 ml water. Serve over ice.
Recipe by Lori Yates, of Foxes Love Lemons