Roll each lemon on the counter, then cut in half and squeeze the lemons until you have 1 ½ cups fresh lemon juice. Use a strainer to catch any pulp or seeds. Set aside.
In medium sauce pan add 2 cups water and 1 cup sugar. Heat on medium-high heat stirring frequently until all the sugar is dissolved and liquid is clear.
Remove from heat and set aside, allow the syrup cool to room temperature, about 10 minutes. You can also put the mixture in the refrigerator to get it to cool faster.