Nothing beats a splash of lemon on a scorching hot day.  Instead of mixing up a whole pitcher, I keep a  jar of lemon syrup in the fridge (combine the sugar syrup and lemon juice, but don’t dilute with extra water).  That way I can make lemonade by the glassful for the kids, mix it with carbonated water for myself, or shake up a quick cocktail after bedtime.

Classic lemonade

Yield:  Serves 4.

1/2 c. granulated sugar

1/2 c. water (for dissolving sugar)

1/2 c. freshly squeezed lemon juice (from about 2 large lemons)

2 to 3 c. cold water

Combine sugar and 1/2 c. water in a small saucepan.  Warm over medium heat, stirring constantly, until sugar is just dissolved.  Allow to cool slightly.  Combine sugar syrup and lemon juice in a small pitcher, then dilute with cold water to taste.  Serve over ice.

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