Lemonade
- Recipe by Patrick O'Connell
Using sugar syrup is key to making lemonade that is evenly sweetened and has no undissolved sugar at the bottom.
- SERVINGS: MAKES ABOUT 2 QUARTS
© Quentin Bacon
Recipe
Ingredients
- 2 quarts plus 3/4 cup cold water
- 3/4 cup sugar
- 1 cup fresh lemon juice
- 1 lemon, thinly sliced
Directions
- 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.
- 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.
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- From Staff Only
- Published July 2000
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