2 cups freshly squeezed lemon juice (about 12 lemons)
In a 2-quart saucepan, combine the sugar and water. Bring to a boil over medium heat, stirring to dissolve the sugar. Reduce the heat to a simmer and cook for about 3 minutes. Remove from the heat and let cool completely.
Pour the sugar syrup into a 11/2-quart container and stir in the lemon juice. Refrigerate, covered, until cold. It will keep for about 2 weeks in the refrigerator or for several months in a tightly covered plastic container in the freezer.
To serve by the glass or the pitcher, combine equal parts lemonade concentrate and water, or substitute sparkling water or club soda for the water. Makes 5 cups concentrate, which will yield about 10 servings.
Source: "Lemonade" by Fred Thompson (Harvard Common Press, $10.95).
Old-Fashioned Lemonade
Sugar syrup:
Grated zest of 2 lemons
2 cups granulated sugar
2 cups water
For lemonade:
2 cups freshly squeezed lemon juice (about 12 lemons)
5 or 6 rinds reserved and roughly chopped
3 cups cold water
Lemon slices for garnish (optional)
To make the sugar syrup, combine the zest, sugar and water in a medium-size saucepan. Bring to a gentle boil over medium heat, stirring to dissolve the sugar. Remove from heat, cover and let steep for 15 minutes.
To make the lemonade, pour the sugar syrup into a 2-quart container. Let cool, then add the lemon juice, chopped lemon rinds and cold water. Stir well to combine.
Chill until very cold. Serve over ice, garnished with lemon slices, if desired. Makes a little shy of 2 quarts.
Source: "Lemonade" by Fred Thompson (Harvard Common Press, $10.95).
Watermelon Lemonade
8 cups seeded watermelon cut into 1-inch chunks
1 cup hulled and quartered fresh strawberries
1 cup granulated sugar
1/2 cup freshly squeezed lemon juice (about 3 lemons)
2 cups water (approximately)
Thin watermelon wedges with the rind (optional)
In a food processor fitted with a steel blade, pulse the watermelon, strawberries and sugar until blended and smooth.
Strain through a fine-mesh strainer into a 2-quart container, pushing down on the solids to get all the juice. Add the lemon juice and enough of the water to make 11/2 quarts.
Chill until very cold. Serve over ice with a wedge of watermelon, if desired. Makes about 11/2 quarts.
Source: "Lemonade" by Fred Thompson (Harvard Common Press, $10.95).
Ginger-Infused Lemonade
6 cups cold water
1/2 cup peeled, roughly chopped fresh ginger
1/2 cup honey
1/2 cup freshly squeezed lemon juice (about 3 lemons)
1/4 cup freshly squeezed orange juice
In a small saucepan, bring 2 cups of the water to a boil. Add the ginger and honey, cover, remove from heat and let steep for 30 minutes.
Strain the mixture through a fine-mesh strainer into a 2-quart container, pressing on the solids. Pour in the lemon and orange juices, and stir to combine. Add the remaining 4 cups water and stir again to combine.
Chill until very cold, and serve over ice.
Makes 2 quarts.
Source: "Lemonade" by Fred Thompson (Harvard Common Press, $10.95).
Spiced Cranberry Lemonade
10 cloves
2 cinnamon sticks, each about 3 inches long
4 cups cold water
2 cups cranberry juice cocktail
1/3 cup granulated sugar
One 12-ounce can frozen lemonade concentrate, thawed
In a medium-size saucepan, combine the cloves, cinnamon, 2 cups of the water, cranberry juice, and sugar. Bring to a boil, stirring until the sugar is dissolved. Remove from heat.
Strain the mixture through a fine-mesh strainer into a 2-quart container. Add the lemonade concentrate and remaining 2 cups water and stir to blend well. Chill until very cold and serve over ice. Makes 2 quarts.
Source: "Lemonade" by Fred Thompson (Harvard Common Press, $10.95).
