This basic recipe from Fred Thompson's cookbook "Lemonade," starts with a simple syrup that can be made ahead and refrigerated up to a month. Having some on hand speeds up the process of making fresh lemonade. For more lemonade recipes, pick up a copy of the Wednesday, May 7, 2008 MetroWest Daily News or Milford Daily News.
To make the sugar syrup, in a medium saucepan combine the zest, sugar and water. Bring to a boil over medium heat, stirring to dissolve the sugar. Remove from heat, cover and let steep for 15 minutes.
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Recipe for Old-Fashioned Lemonade
Associated Press
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OLD-FASHIONED LEMONADE
Start to finish: 3 hours (15 minutes active)
Makes 2 quarts
For the sugar syrup:
Grated zest of 2 lemons
2 cups sugar
2 cups water
For the lemonade:
2 cups freshly squeezed lemon juice (about 12 lemons), with half of the rinds reserved and roughly chopped
3 cups cold water
Transfer the syrup to a 2-quart pitcher. Let cool.
Add the lemon juice, chopped lemon rinds and cold water. Stir well to combine. Chill until very cold. Serve over ice.
(Recipe from Fred Thompson's "Lemonade," Harvard Common Press, 2002)
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