1) Zest two of the lemons and finely chop the zest.
2) In a small saucepan, combine zest, water, vegan sugar and salt. Bring to boil, stirring from time to time. Boil for 5 minutes. Take off the heat and let it cool completely. Squeeze the juice of the 8 lemons (about 1 3/4 cups juice) and mix it with the cooled syrup. Keep the mixture in the refrigerator in a glass container.
For lemonaide, mix ¼ cup of syrup with ¾ cup of cold water or Perrier.