OLD-FASHIONED LEMONADE
This sweet-tart lemonade is a traditional part of my Memorial Day and Fourth of July menus. Folks can't get enough of the fresh-squeezed flavor. -Tammi Simpson, Greensburg, Kentucky
Provided by Taste of Home
Time 15m
Yield 7 servings.
Number Of Ingredients 4
Steps:
- In a large saucepan, combine sugar, 1 cup water and lemon zest. Cook and stir over medium heat until sugar is dissolved, about 4 minutes. Remove from heat. Stir in lemon juice and remaining water; refrigerate until cold. Serve over ice.
Nutrition Facts : Calories 142 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 37g carbohydrate (35g sugars, Fiber 0 fiber), Protein 0 protein.
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- Prepare Zest. Peel zest from 2 lemons and cut into thin strips. If necessary remove any bitter white pith with a sharp knife.
- Boil Syrup. Boil zest, 2 cups of sugar, a pinch of salt and 1 cup of water for 5 minutes. Remove from heat and add a few fresh mint leaves. Steep for 10 minutes.
- Mix Lemonade. Mix together fully cooled syrup and lemon juice to make lemonade syrup. Combine this syrup with water or club soda. I like a ratio of approximately 1 part syrup to 5 parts water, but taste it and see what you like.
- Variations. What made my grandma's cooking so great was that she wasn't afraid to experiment. Although mint is delicious it can be fun to mix things up sometimes.
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