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Pink Lemonade

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“Use this syrup base to make a glass or a pitcher on those hot summer days .......... t keeps in the refrigerator for up to 3 weeks! The recipe is compliments of Thelma, the old farm lady at the end of our road.”
READY IN:
15mins
SERVES:
20
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine all ingredients in a large saucepan, bring to a boil, reduce heat to medium low and simmer, stirring continuously, until the sugar has dissolved, about 5 minutes.
  2. Remove from heat, stir in 1 1/2 cups lemon juice and strain through a fine meshed sieve, pressing out the liquids, into a sterilized jar; let cool.
  3. To Serve: Dilute 1 part syrup with 3 parts cold water and serve in a tall glass over ice.

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