Tart and tangy, this is the essential summertime drink. For a sparkling version, use soda water instead of water.
- Prep time 15 minutes
- Total time 1 hour
Scrub lemons; rinse and dry. In large heatproof bowl and working with 1 lemon at a time, rub vigorously with about one-third of the sugar.
Halve and squeeze lemons to make about 1-1/2 cups (375 mL) juice; pour juice onto sugar. Add remaining sugar and squeezed lemon shells.
Cover with boiling water, stirring to dissolve; let cool. Strain through cheesecloth-lined sieve, pressing out liquid. Let syrup cool. (Make-ahead: Refrigerate in airtight container for up to 1 week.)
In serving pitcher, combine syrup with 2 cups (500 mL) water; stir in ice cubes. Garnish with lemon.
Makes 8 to 10 servings.
Nutritional facts Per each of 10 servings: about
- Sodium 3 mg
- Calories 87.0
- Total fat 0 g
- Cholesterol 0 mg
- Saturated fat 0 g
- Total carbohydrate 23 g
- Folate 2.0
- Calcium 1.0
- Vitamin C 27.0