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Old-Fashioned Lemonade

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“This basic recipe from Fred Thompson's cookbook, "Lemonade," starts with a simple syrup that can be made ahead and refrigerated up to a month. Having some on hand speeds up the process of making fresh lemonade.”
READY IN:
3hrs
YIELD:
2 quarts
UNITS:
US

Ingredients Nutrition

Directions

  1. To make the sugar syrup, in a medium saucepan combine the zest, sugar and water.
  2. Bring to a boil over medium heat, stirring to dissolve the sugar.
  3. Remove from the heat, cover and let steep for 15 minutes.
  4. Transfer the syrup to a 2-quart pitcher.
  5. Let cool.
  6. Add the lemon juice, chopped lemon rinds and cold water.
  7. Stir well to combine.
  8. Chill until very cold.
  9. Serve over ice.

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