I thought you might enjoy this recipe for fresh-squeezed lemonade that I served at my luncheon.
Fresh Lemonade Syrup
3 c. sugar
1 c. boiling water
3 c. lemon juce (about 16 lemons)
2 T. grated lemon peel
In a 1-1/2 quart heat-proof container, dissolve sugar in boiling water. Cool. Add lemon juice and peel; mix well. Cover and store in the refrigerator for up to 1 week. Yields 5-1/2 cups syrup (number of batches varies depending on concentration of lemonade).
To prepare lemonade: For 1 serving, combine 1/4 to 1/3 cup syrup and 3/4 cup cold water in a glass; stir well. For 8 servings, combine 2-2/3 cups syrup and 5 cups cold water in a 2 quart pitcher; stir well.
(This recipe was given to me by my friend, Jenny Detwiler)