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This may not work for you for tmrw, but there is a recipe in Vefa's Kitchen (Cookbook) for Lemon Syrup for Lemonade. Its quite easy to make and tastes great.
Grate the zest of 2 lemons and simmering in 2 cups of water, covered, for 10-15 minutes. Strain in large pan, add 4 cups of sugar (recipe calls for 5 cups of sugar), cook on low until disolved. Increase heat, simmer, without stiring until reached soft-ball stage (approz 115 celcius). Add 3 1/2 cups fresh lemon juice, stir to combine, immediately remove from heat. Cool, pour into sterilized bottles and store in fridge.
To use you put about approx 3 tbsps in large glass (16 oz), add ice, fill with water and enjoy. (play with the measurements until it suits your taste)
Makes a large quantity of syrup, about 1 1/2 litres, but it keeps well, after the 2nd week it starts to seperate, but just needs a shake to get it combined again.
I like this so much that I will never make lemonade any other way now.
It does call for fresh lemon juice, but I have also tried with bottled lemon juice and it is just as good, plus a bit less work.
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