| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Fresh Lemonade

6 cups water, divided use
1 1/3 cups granulated sugar
Grated zest of 3 lemons (no white pith)
1 1/3 cups freshly squeezed lemon juice

1. Bring 2 cups of the water to a boil. Pour over the sugar and the lemon zest and stir until dissolved. Add the remaining 4 cups of water and the lemon juice and stir to combine. Refrigerate until thoroughly chilled, about 2 hours, then serve over ice.

Makes 8 servings.

Note: You may strain the lemonade before serving to remove the zest if desired.

Recipe provided courtesy of The Sugar Association.