Old-Fashioned Lemonade

I loved lemonade as a kid, and my mom actually made it this way — from real lemons. She could have bought the concentrate — it was around, but she didn’t.

First we have the traditional recipe, then I’ll give you a great variation. Granola girl would suggest you substitute the 1 cup of white sugar for 3⁄4 cup of tourbinado sugar. Enjoy!

Ingredients:

• 6 lemons
• 1 cup white sugar
• 6 cups cold water

Directions:

1. Juice the lemons. You should get about 1 cup of juice. If you get less, reduce the water accordingly.
   
2. In a gallon pitcher combine the lemon juice, 1 cup sugar, and 6 cups cold water. Stir. Chill and serve over ice.

Middle Eastern Lemonade

• 8 lemons, juice of
• 4 green limes, juice of
• 1⁄2 cup sugar
• 2 tablespoons food grade rosewater* or orange blossom water
• 1⁄4 cup mint, freshly chopped, to garnish
• crushed ice

*If you don’t have rosewater or orange blossom water available (you can usually get them in Middle Eastern grocery stores or some natural food stores), you can make your own rosewater:

Rosewater

Boil 1 cup red rose petals with 1 cup water for about 10 minutes. Cover and leave overnight. Strain, discarding petals. Will keep for about 2 weeks in the fridge. It may be sweetened with a little honey before boiling if desired.

Previous recipes:

• Yummy Potato Salad
• Zippy Bean Salad
• Stock Pot Veggi Chili
• Coconut Lentil Soup
• Jello Poke Cake
• Old-fashioned Deviled Eggs

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