Here's another recipe from Bonnie :
Just under 1 cup of sugar
1 1/4 cup of water
Crushed ice (we used what came out of the fridge dispenser)
Peel one lemon being careful not to get any of the white with the peel. Cut the lemons in half and juice them and set the juice aside.
In a small sauce pan put the sugar and water and heat while stirring till comes to a boil. Turn down the heat and add the lemon peel to the syrup and simmer on low heat for about five minutes. Turn off the heat and add the lemon juice and stir to mix, and then set aside to cool slightly.
Fill a blender about halfway with crushed ice and add about half of the lemon syrup including half the lemon peel that’s in the syrup. Cover the blender and blend on high making sure to stop and stir to make sure the ice is being blended in. Add more ice and water to get the consistency you prefer then pour into glasses and enjoy. You can make another batch with the remaining syrup or store the syrup in an airtight container in the fridge. It should keep for a couple=2 0of days but I've never had it last that long so I'm not really sure. If you prefer more of a lemonade taste rather than the lemon peel flavor you can simply omit the lemon peel altogether though it's not really all that strong.
Bonnie caught the travel bug young (army brat) desperately wanting to travel and experience the world, though from her third year till her 25th she had never made it outside of the US (with the exception of Canada). She believes that part of understanding a culture is experiencing the native foods and for the past ten years has made it her mission to experience as many of them as she can in the most authentic way possible, even the ones that kinda turn the stomach (tripe sandwich anyone?), but most especially the yummy looking ones (in the name of cultural relations of course). Making up for lost time, she currently resides in Italy, but in the past ten years has also lived for brief or extended times in the Netherlands, France, Spain, and Hong Kong.