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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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From the Inquirer Magazine of the Philadelphia Inquirer, August 1998. Unwaxed lemons would be ideal for this if you can find them. Ingredients:
10 lemons, well scrubbed |
1 1/4 cups sugar |
1 pinch salt (optional) |
5 cups cold water |
Directions:
1. Cut lemons in half lengthwise and slice thinly, as if for garnish.
2. Mash them with the sugar and salt in a large, deep bowl or crock with an old-fashioned potato masher or heavy wooden spoon until the slices give up their juice, the sugar is dissolved and the juice is syrupy, about 5 minutes.
3. Pour about half the lemon slices into a sieve over a bowl or pot, pressing the solids to release as much liquid as possible.
4. Discard the solids and transfer the liquid to a serving pitcher.
5. Repeat the process with the remaining lemons.
6. Stir in the water until blended.
7. Add ice cubes or chill, stirring just before serving over ice.
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