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Title: Homemade Lemonade
Categories: Beverages
Yield: 1 Batch

Lemons
60 ml Sugar; per lemon

Wash lemons and peel off all the zest using a vegetable peeler. Set
peeled lemons aside.

Add the lemon zest to a bowl and cover with sugar: 60 mL sugar per
lemon's worth of zest. Toss to combine.

Cover and let sit for a minimum of 2 hours, or up to overnight. Some
sugar will dissolve, producing lemon essential oil, which enhances
the taste.

Bring water to a boil in a pot over high heat; turn off heat and pour
in the lemon-sugar mixture. Stir and let sit until the sugar is
completely dissolved, about 5 minutes.

Alternately you can boil water in a kettle and pour over the
lemon-sugar mixture if the mixture's container is large enough.

Pour through a mesh strainer back into the same bowl and discard the
zest. Let cool to room temperature.

Cut the lemons and squeeze into the bowl. I cut the lemons into
quarters, then use a citrus squeezer to extract maximum juice.

Pour lemonade into a serving pitcher. Wrap in plastic wrap and chill
thoroughly before serving over ice, at least 2 hours.

Recipe by Christotwisty

Recipe FROM:
<gopher://sdf.org/0/users/christyotwisty/phlog/recipes/lemonade.txt>

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