This sweet-tart lemonade is a traditional part of my Memorial Day and Fourth of July menus. Folks can't get enough of the fresh-squeezed flavor. —Tammi Simpson, Greensburg, Kentucky
- 2 to 2-1/2 cups sugar
- 5 cups water, divided
- 1 tablespoon grated lemon peel
- 1-3/4 cups lemon juice (about 6 lemons)
- In a large saucepan, combine sugar, 1 cup water and lemon peel. Cook and stir over medium heat until sugar is dissolved, about 4 minutes.
- Remove from the heat. Stir in lemon juice and remaining water. Pour into a pitcher and refrigerate until chilled. Serve over ice. Yield: 2 quarts.
Originally published as Old-Fashioned Lemonade in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p207
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