Old-fashioned lemonade recipe

May 07, 2008

For the sugar syrup:

Grated zest of 2 lemons
2 cups sugar
2 cups water

For the lemonade:

2 cups freshly squeezed lemon juice (about 12 lemons), with half of the rinds reserved and roughly chopped
3 cups cold water

To make the sugar syrup, in a medium saucepan combine the zest, sugar and water. Bring to a boil over medium heat, stirring to dissolve the sugar. Remove from heat, cover and let steep for 15 minutes.

Transfer the syrup to a 2-quart pitcher. Let cool.

Add the lemon juice, chopped lemon rinds and cold water. Stir well to combine. Chill until very cold. Serve over ice.


Makes 2 quarts.

-- Recipe from Fred Thompson's "Lemonade," Harvard Common Press, 2002)

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