Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
To get the most juice out of your lemons, bring the lemons to room temperature before juicing.
Ingredients[]
- 3 cups fresh lemon juice (about 20 lemons)
- 2 1/4 cups sugar
- 12 cups chilled water
- Lemon slices (optional)
Directions[]
- Combine juice and sugar in a one-gallon container; stir until sugar dissolves.
- Stir in water.
- Serve over ice.
- Garnish with lemon slices, if desired.
Yield: 16 servings (serving size: 1 cup)