Peel the lemons with a vegetable peeler, avoiding pith.

Juice the lemons and set the juice aside.

Place the peels and sugar in a Mason jar, seal and shake. Leave the jar in the sun for 3 to 4 hours or overnight.

By then add the reserved lemon juice and shake until sugar is well dissolved. (Will keep for several days refrigerated.)

In a gallon bowl or pitcher, combine the peels and all with the Genever and the Riesling.

Stir, and add a large block of ice and top with the chilled sparkling water.

Grate nutmeg on top and ladle into small serving glasses garnished with lemon wheels .