Start to finish: 3 hours (15 minutes active)
Makes 2 quarts
This basic recipe from Fred Thompson's cookbook "Lemonade" (Harvard Common Press, $12.95) starts with a simple syrup that can be made ahead and refrigerated up to a month.
FOR THE SUGAR SYRUP:
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Grated zest of 2 lemons
2 cups sugar
2 cups water
FOR THE LEMONADE:
2 cups freshly squeezed lemon juice (about 12 lemons), with half of the rinds reserved and roughly chopped
3 cups cold water
To make the sugar syrup, in a medium saucepan combine the zest, sugar and water. Bring to a boil over medium heat, stirring to dissolve the sugar. Remove from heat, cover and let steep for 15 minutes.
Transfer the syrup to a 2-quart pitcher. Let cool. Add the lemon juice, chopped lemon rinds and cold water. Stir well to combine. Chill until very cold. Serve over ice.