Summertime is lemonade time. There are many easy ways to make lemonade-from frozen concentrate, from powder mixes, etc. I find that none of those compare to the taste of good old-fashioned lemonade made from scratch. Today's recipes are from the COOKING LIGHT COOKBOOK.
FRESH-SQUEEZED LEMONADE
3 c. fresh lemon juice (about 20 lemons)
2 1/4 c. sugar (you could also use Splenda)
12 c. chilled water
Lemon slices-optional
Combine juice and sugar in a 1 gallon container; stir until sugar dissolves. Stir in water. Serve over ice. Garnish with lemon slices, if desired.
GINGER-ZAPPED LEMONADE
Because of the fresh grated ginger, this refreshing beverage has a bit more bite then traditional lemonade.
6 c. water, divided
1 c. sugar
1/4 c. grated peeled fresh ginger
1 1/2 c. fresh lemon juice (about 8 lemons)
Combine 1 c. water and sugar in a small saucepan over medium-high heat; cook 5 minutes or until sugar dissolves, stirring with a whisk.
Place ginger on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely. Place cheesecloth bag in a large pitcher, and add lemon juice. Add sugar mixture and 5 cups water to the pitcher, and stir well. Refrigerate lemonade 2 hours or until chilled. Discard cheesecloth bag.
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