6 lemons, washed well
1 cup sugar
2 cups cold water
1 quart brewed black tea, unsweetened (strength is up to you)
Remove most of the zest, the thin yellow peel, of the lemon with a peeler, zester or grater. Try to get as little white as possible as it will make the drink bitter. Put the lemons back in the fridge.
Combine the lemon peel, water and sugar, bring to a boil, stirring, just until the sugar has dissolved. Turn off heat, cover, and let set until it cools to room temperature. If you make it late at night, leave it in the refrigerator until the next morning. Make a quart of black tea, and set aside to cool or refrigerate overnight.
Strain the peel and water mixture into a pitcher. Juice the lemons, remove any seeds and add to the sugar water. Pulp is fine, too, but if you don't want any, strain it too. Add the tea. Taste, adjust sugar if needed.
Pour into tall glasses filled with ice; you can garnish with a sprig of mint if you wish, or a thin curl of orange or lemon zest.