Classic Lemonade
Tart and tangy, this is the essential summertime drink. For a sparkling version, use soda water instead of water.
Servings: 8 cups (2 L) or 8 to 10 servings
Ingredients:
| Nutritional Info | |
| Per each of 10 servings: about | - |
| cal | 87 |
| pro | trace |
| total fat | 0 g |
| sat. fat | 0 g |
| carb | 23 g |
| fibre | trace |
| chol | 0 mg |
| sodium | 3 mg |
| % RDI: | - |
| calcium | 1% |
| vit C | 27% |
| folate | 2% |
-
8 lemons
1 cup (250 mL) granulated sugar
2 cups (500 mL) ice cubes
lemon slices
Preparation:
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 3 cups (750 mL) 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.
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 3 cups (750 mL) 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.
Source
Canadian Living Magazine: June 2008
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