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Old-Fashioned Lemonade

From the book Lemonade by Fred Thompson

Yield

2 qt.

Introduction

Homemade lemonade is comfort food. Like Mom’s meatloaf or mashed potatoes, the memories we associate with lemonade are special. Homemade lemonade is a treasure we need to pass on.

My daughter, Laura, suggested that since the rind has lots of flavor (actually lemon oils), I needed to get it in the lemonade somehow. Since she was one of my chief guinea-pig tasters, I gave it some thought, and here’s the result.

By infusing the zest into the sugar syrup, I got a bigger and more stimulating lemon essence, which made the lemonade better.

Ingredients

Syrup

	~	Grated zest of 2 lemons
	2	cups granulated sugar
	2	cups water

Lemonade

	2	cups freshly squeezed lemon juice (about 12 lemons), 5 or 6 of the rinds reserved and roughly chopped
	3	cups cold water
	~	Lemon slices for garnish (optional)

Steps

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 the heat, cover, and let steep for 15 minutes.
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 the lemonade: Serve over ice, garnished with lemon slices, if desired.

Notes

The lemon zest–infused sugar syrup is an elegant way to sweeten and add lemon flavor to iced tea. Set out a small pitcher the next time you serve iced tea.

This content is from the book Lemonade by Fred Thompson.

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