Not that salty really, the Preserved Lemon has a very specific Taste. I like it but not all do.
It is very easy to make:
1 small preserved Lemon (Pingpong-Golfball sized) in a tall Glass. I like the ones that are whole rather than split or quartered.
Put in Sugar (I like a scant Tablespoon) and Muddle well
Fill with Ice and top with Sparkling or Flat Water.
Thank you for the formula. I’ll def try to fix a batch. I’m curious!
A second on the Vietnamese Lemonade/Soda.
I also love the Middle Eastern Lemon-Mint Ade made with Blended Whole Lemons, Mint Leaves, Sugar and Ice
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I’m so glad I posted this question!
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Cheers! 
So if I mixed equal parts juice and syrup, one part that would mix with three parts water?
2 cups syrup
2 cups juice
12 cups water
16 cups = 1 gallon? 
I’m trying to make syrup to mix with an approximate amount of water for a serving but going to mix some sugar with zest too.
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Not sure if am getting this but,
Ricepad’s Recipe is 2C Simple 2C Juice in a 8C Container then filled with Ice Water.
So with a Gallon Container 4C and 4C and fill with Water (should be about 8C of Water).
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Thank you! I am trying to make a concentrate rather than make a whole gallon at once. I have mixed the lemon juice and simple syrup, and wanted to know approximately how much water to tell my family to add as the mix their own servings. Now I see it was a half gallon container. Oh well; we’ve been making it work.
I hear you.
That is the way I handled Lemonade, Iced Tea, Jamaica etc… for Catering Events. Less Spillage and less Weight when Transporting.
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On a tangent, but lemon shrub makes the best lemonade concentrate. Zest everything into sugar first to intensify with the lemon oil.
Re serving, you may want to keep some simple syrup on the side, as people’s sweetness quotient varies significantly.
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