Fresh Lemonade
Yield: | 8 Servings |
Categories: | Brunches, Beverages |
1 1/2 | c | Sugar |
1/2 | c | Boiling water |
2 | ts | Grated lemon rind; up to 3 |
1 1/2 | c | Fresh lemon juice |
5 | c | Cold water |
Lemon slices | ||
Fresh mint sprigs |
Combine sugar and boiling water, stirring until sugar dissolves. Add lemon rind, lemon juice, and cold water; mix well. Chill.
Serve over ice. Garnish with lemon slices and mint sprigs.
Yield: 2 quarts.
Fresh Limeade: Substitute equal amounts of lime rind and juice for that of lemons.
Busted by Gail Shermeyer <4paws@netrax.net>
Recipe by: The Southern Living Cookbook, 1987, 8487-0709-5
Serve over ice. Garnish with lemon slices and mint sprigs.
Yield: 2 quarts.
Fresh Limeade: Substitute equal amounts of lime rind and juice for that of lemons.
Busted by Gail Shermeyer <4paws@netrax.net>
Recipe by: The Southern Living Cookbook, 1987, 8487-0709-5
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