Orange Lemonade
Country Woman
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This juice is a favorite at our place. I'll often double the batch and send a jar next door to my mother-in-law!
I was looking for a way to sweeten lemonade without using more sugar when I came up with the recipe. I make it more often in summer, but we enjoy it year-round. It's good for special occasions also—I've served it at bridal showers and dinners.
My husband and I have a farrow-to-finish hog and cash-crop operation, in partnership with his parents. Our children are 5, 3 and 1.
SERVINGS: 12
CATEGORY: Beverages
METHOD: Chill
TIME: Prep: 20 min. + cooling
Ingredients:
- 1-3/4 cups sugar
- 2-1/2 cups water
- 1-1/2 cups fresh lemon juice (about 8 lemons)
- 1-1/2 cups fresh orange juice (about 5 oranges)
- 2 tablespoons grated lemon peel
- 2 tablespoons grated orange peel
- Water
Directions:
In a medium saucepan, combine sugar and water. Cook over medium heat, stirring occasionally, until sugar dissolves. Cool.
Add juices and peel to cooled sugar syrup. Cover and let stand at room temperature 1 hour. Strain syrup, cover and refrigerate.
To serve, fill glasses or pitcher with equal amounts of fruit syrup and water. Add ice and serve. Yield: 12 servings.