Rum gives a tropical addition to this fabulous homemade lemonade. For a variation, substitute vodka for the rum.—Taste of Home Test Kitchen
- 2-1/4 cups sugar
- 5 cups water, divided
- 1 tablespoon grated lemon peel
- 1-3/4 cups lemon juice
- 1 cup light rum or vodka
- 6 to 8 cups ice cubes
- Lemon slices
- In a large saucepan, combine the 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 2-qt. pitcher; refrigerate until chilled.
- Stir in rum. For each serving, place 3/4 to 1 cup ice in a Collins or highball glass. Pour lemonade mixture into glass. Garnish with lemon slices as desired. Yield: 8 servings (about 2 quarts).
Originally published as Spiked Lemonade in The Taste of Home Cookbook
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