1 cup water 1 cup sugar 1 T lemon zest 1 cup fresh lemon juice (6 to 8 lemons) In a saucepan combine the sugar and 1 cup water. Bring to a boil and cook just until the sugar is dissolved. Stir in the lemon zest and set aside to cool to room temperature. When cool, add the lemon juice, strain if desired and refrigerate or freeze until ready to use. For the lemonade, mix the concentrate with 2 quarts of water (or 1 1/2 quarts of water and 2 cups ice). Stir and serve. Garnish if desired with thin slices of lemon. For Pink Lemonade, add about 3 teaspoons of Grenadine or to desired color. To make a limeade concentrate, substitute limes for the lemons. |
