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Prep Time: 15 Minutes Cook Time: 2 Minutes |
Ready In: 17 Minutes Servings: 12 |
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This basic recipe from Fred Thompson's cookbook, Lemonade, starts with a simple syrup that can be made ahead and refrigerated up to a month. Having some on hand speeds up the process of making fresh lemonade. Ingredients:
2 lemons, zest of, grated |
2 cups sugar |
2 cups water |
2 cups fresh lemon juice (about 12 lemons, with half of the rinds reserved and roughly chopped) |
3 cups cold water |
Directions:
1. To make the sugar syrup, in a medium saucepan combine the zest, sugar and water.
2. Bring to a boil over medium heat, stirring to dissolve the sugar.
3. Remove from the heat, cover and let steep for 15 minutes.
4. Transfer the syrup to a 2-quart pitcher.
5. Let cool.
6. Add the lemon juice, chopped lemon rinds and cold water.
7. Stir well to combine.
8. Chill until very cold.
9. Serve over ice.
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