Lemonade
1 3/4 cups white sugar
8 cups water
1 1/2 cups lemon juice
Directions:
1. In a small saucepan, combine sugar and 1 cup water. Bring to boil and stir to dissolve sugar. Allow to cool to room temperature, then cover and refrigerate until chilled.
2. Remove seeds from lemon juice, but leave pulp. In pitcher, stir together chilled syrup, lemon juice and remaining 7 cups water.
Strawberry Lemonade from Rachael Ray
1 pint small strawberries, hulled and halved
A few sprigs fresh mint
1/3-1/2 cup sugar
6 cups spring or still mineral water
12 lemons, juiced
Add the berries and mint to a glass pitcher and muddle with a wooden spoon.
In a large pot, add the sugar, to taste, and 2/3 cup of water. Cook over medium heat until the sugar dissolves. Pour over the strawberries.
Stir in the lemon juice and fill the pitcher with the remaining water. Chill or pour over ice and serve.
2 Tbsp. frozen strawberries with syrup (let melt)
1 ½ C MinuteMaid Lemonade
Ice
In a tall highball glass, place two tablespoons the strawberries and syrup into the bottom of a glass. Add lemonade and stir the mixture together. Fill the glass with ice.
Makes 1 serving
Citrus Punch
6 lemons
4 limes
2 oranges
1/2 cup agave syrup
6 cups water or seltzer
Juice the fruit and strain out the seeds. In a large pitcher, mix the citrus juices and agave syrup together. Pour in the water or seltzer and stir. Serve over ice.
