Using sugar syrup is key to making lemonade that is evenly sweetened and has no undissolved sugar at the bottom.

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  • Servings: MAKES ABOUT 2 QUARTS

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  • 2 quarts plus 3/4 cup cold water
  • 3/4 cup sugar
  • 1 cup fresh lemon juice
  • 1 lemon, thinly sliced

How to make this recipe

  1. In a small saucepan, combine the 3/4 cup of water with the sugar. Bring to a boil, then simmer until the sugar is dissolved. Remove from the heat and let the syrup cool to room temperature.

  2. In a large pitcher, combine the remaining 2 quarts of water with the lemon juice and sugar syrup. Add the lemon slices and refrigerate until chilled. Serve the lemonade over ice.

Contributed By Photo © Quentin Bacon Published July 2000

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