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LEMONADE
(One Serving)

2 Tablespoons lemon juice
1 Tablespoons simple syrup (See NOTE)
1 cup Water

FOR COLD LEMONADE, put the lemon juice, sugar syrup and water in a glass and stir. Add ice to chill.
 


NOTE: To make simple syrup (that's its real name, it's useful in a number of recipes)
Bring equal parts of sugar and water to a boil, stir until sugar dissolves, and remove from the heat. Cool before using. Store unused syrup in a covered container in the refrigerator.

Lemonade Concentrate
(Serves 24)

1 cups sugar
2 cups water
9 whole lemons

Combine sugar and water in a small saucepan; bring to a boil and boil for 5 minutes. Remove from heat, cool slightly. Grate zest of two lemons (optional but worth it.) Juice eight lemons or use equivalent bottled lemon juice (again, real lemons are worth it.) Combine juice and zest with warm syrup. Steep one hour. Strain.

To serve: Mix 1 part lemonade concentrate with 2 parts water. Serve over ice.
 

 Reprinted here with permission of Wayne Keyser From the CDRom "On the Midway"

 


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