2 Classic Lemonade
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