Several weeks ago some friends came over for an everybody cook something party. One of the guests made us THE BEST lemonade I've ever had. It was lemony but not at all acidic. I know that he boiled the lemons for a few minutes, then made simple syrup. At some point he heated lemon zest in the syrup and eventually the fresh ssqueezed lemon juice was added. Is anyone familiar enough with this method to provide more detail? I had never heard of boiling the lemons and don't know how long. I keep having cravings for the stuff and unfortunately the friend who made it is on an extended backpacking trip and not available for consultation. Any help would be appreciated. Thank you very much.