Ingredients
- 1 gallon water
- 1 1/2 quarts fresh lemon juice
- 4 cups sugar
- 1 cup honey
Directions
Combine water, fresh lemon juice, sugar, and honey in a large pitcher. Stir until all ingredients are dissolved. Taste for balance. Refrigerate for 2 hours before serving.
Chef's Note: For whisky spiked lemonade, use approximately 1.5 to 3 ounces whisky (recommended: Southern Comfort) for every 8 ounces of lemonade.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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By tammied68_4451253
Chicago, IL
on February 11, 2006
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loved it
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