Back Porch Lemonade
Published: Friday, July 13, 2018
1¾ c. sugar
2¼ c. fresh lemon juice
2 tsp. grated lemon zest
1 Tbsp. grenadine, or maraschino cherry juice (optional)
In a small saucepan, combine sugar and 1 cup water. Bring to a boil, stirring to dissolve sugar. Let cool. Cover and refrigerate syrup until cold.
Remove seeds from lemon juice but leave pulp. In a pitcher, stir together cold syrup, lemon juice, lemon zest and 7 cups cold water. Stir well. If desired, remove 2½ cups to a small bowl and stir in grenadine. Pour into 2 ice cube trays and freeze. Cover lemonade and refrigerate until cold. Serve lemonade in tall glasses filled with lemonade cubes. —About 2 quarts.
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