Making Lemonade Out of Lemons
Makes 8-10 eight ounce servings
1 3/4 cups sugar in the raw or pure cane sugar
1 cup cold water, for making syrup
1 1/2 cups fresh lemon juice, remove any pits
2 quarts (8 cups) cold water
1 lemon, sliced
Mint sprigs, for garnish
ice
Dissolve sugar in a small pot with 1 cup water. Bring to
a boil for 5 minutes. Cool
In a large beverage container mix sugar syrup with
lemon juice and cold water, stirring until well mixed.
Pour lemonade over glasses of ice, squeeze slice of
lemon on top of each, and garnish with a sprig of mint.
Tips, When You Get a Lemon
⋆ For an optimum squeeze, soak whole lemons in warm
water, then roll them on flat surface pressing to loosen
the juices before squeezing.
⋆ For a slightly bitter & sweet lemonade, cut 4
Tablespoons of the yellow skin off the lemons before
squeezing and add to sugar mix before boiling. Strain
lemon skins from syrup before mixing with cold water
and lemon juice.
⋆ Pre make: For quick-mix of additional batches of
Lemonade, double the amount of sugar syrup. The syrup
keeps very well in the refrigerator.

Ratio of doubling the syrup:

2 = 3 1/2 cups sugar and 2 cups hot water

3 = 5 1/4 cups sugar and 3 cups hot water
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