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Fresh Squeezed Lemonade


6 cups water
3/4 cup sugar
4 medium lemons

Serving Size : 7

Place water and sugar in pitcher. Mix well until sugar is dissolved. Zest lemons for 1 tablespoon of zest (see notes). Juice lemons for 1/2 cup of juice. Add juice and zest to pitcher. Mix well. Refrigerate until ready to serve. Serve over ice and garnish with fresh mint and a slice of lemon.

NOTE: I don't use the zest. I don't care for tiny "floaties" in my drinks. So I use an extra lemon and slice it paper thin and add the slices.

Sugar on the rim of a glass makes for an attractive garnish. Dip the rim of the glass (about 1/2-inch down) into liquid, such as water or a juice from your punch mixture. Dip the rim into granulated sugar and refrigerate the glass until the sugar dries




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.