Zest two lemons and place the lemon zest in the large sauce pot.

Juice as many lemons as it takes (6-10), depending on size and amount of juice they produce, to make one cup of lemon juice and add to the sauce pot.

Add the water and the sweeteners to the sauce pot.

Bring the contents of the sauce pot to a boil and then reduce to a simmer for 10 minutes, stirring often.

Strain the syrup with a fine mesh sieve. (omit lemon zest if you don’t have a fine mesh sieve or cheesecloth.)

Use immediately or place in a jar with a lid and refrigerate for up to three months.