- 4 cups water, divided
- 1 cup sugar
- 3 lemon peel strips
- 1 cup lemon juice (about 5 lemons)
- 1 tablespoon grape juice
- Lemon slices and maraschino cherries, optional
- In a small saucepan, bring 2 cups water, sugar and lemon peel to a boil. Reduce heat; cover and simmer for 5 minutes. Remove from the heat. Discard lemon peel.
- In a large pitcher, combine the remaining water, lemon juice, grape juice and sugar mixture. Serve over ice. Garnish with lemon slices and cherries if desired. Yield: 6 servings.
Originally published as Fresh-Squeezed Pink Lemonade in Reminisce August/September 2010, p47
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