Note that this recipe is extremely adaptable to many citrus fruits: oranges, lemons, limes, and grapefruits all work well. This photo guide will use oranges as an example, but you can substitute other citrus fruits if you desire. The general rule I go by is to use 8.5 ounces of water and 4.5 ounces of sugar per orange, and I count a small lemon as half of an orange, while an orange is half of a grapefruit.
Begin by using a knife or a citrus peeler to score the peels of four oranges into quarters. Peel the oranges carefully, trying to keep the peels intact as much as possible. Set the peeled oranges aside and reserve for another use.