2 Clas­sic Le­mon­ade

Canadian Living - - Real Life Made Simple -

Wash lemons; rinse and dry. In large heat­proof bowl and work­ing with 1 lemon at a time, rub vig­or­ously with about one-third of the sugar.

Halve and squeeze lemons to make about 1½ cups juice; pour juice onto rubbed sugar. Add re­main­ing sugar and squeezed lemon rinds.

Cover with boil­ing wa­ter, stir­ring to dis­solve; let cool. Strain through cheese­cloth-lined sieve. Let syrup cool. (Make-ahead: Re­frig­er­ate in air­tight con­tainer for up to 1 week.)

In pitcher, com­bine syrup with 2 cups wa­ter; stir in ice cubes. Gar­nish with lemon slices.

PER EACH OF 10 SERV­INGS

about 87 cal, trace pro, 0 g to­tal fat (0 g sat. fat), 23 g carb (trace di­etary fi­bre), 0 mg chol, 3 mg sodium. % RDI: 1% cal­cium, 27% vit C, 2% fo­late.

MAKES 8 TO 10 SERV­INGS

HANDS-ON TIME 20 MIN­UTES

TO­TAL TIME 20 MIN­UTES

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