Summer in a Glass

I can't take credit for that title, but it sure does fit this recipe. "Summer in a glass" is the title to a recipe I found and saved from Cooking Light, August 2008. So I've had it for two years and haven't tried until today. Silly, silly me. (Or busy, busy me, perhaps.) In any case, I'm glad I made it today. No need to EVER drink powdered or from-concentrate lemonade again. This was pure heaven. The suggested variation sounds like more heaven. I will not wait two years to try those out!

BASIC LEMONADE

Make a simple syrup: Combine 1 cup sugar and 1 cup water in a medium saucepan. Bring mixture to a boil for 1 minute or until sugar dissolves. Remove from heat, pour into a glass pitcher, and transfer to the refrigerator to cool completely. (This mixture may be stored in an airtight container in the refrigerator for up to two weeks.)

Squeeze lemons: Juice lemons until you yield about 1 1/2 cups -- about 11 medium lemons. I did not use any special equipment. I don't even own a hand-juicer. I just rolled each lemon on the counter with my hand a few times (while gently pressing down) to release the juices. Then I cut in half and squeezed them by hand until I got 1 1/2 cups of juice. I don't know if it was EXACTLY 11 lemons, but it was probably close.

Combine and serve: Pour the lemons juice into the pitcher with the simple syrup, along with 3 1/2 cups of cold water and 2 cups of ice; stir. Garnish with thin slices of lemon, then serve. Yield: about 8 cups.

Variation: Instead of using all 1 1/2 cups of lemon juice, use 3/4 cup lemon juice and 3/4 cup pureed and strained berries--like strawberries, raspberries, blueberries...the possibilities are endless!