Recipe courtesy of Food Network Kitchen
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Homemade Lemonade
Total:
20 min
(plus 3-hour chilling)
Active:
20 min
Yield:
6 cups (plus lemonade ice cubes)
Level:
Easy
Total:
20 min
(plus 3-hour chilling)
Active:
20 min
Yield:
6 cups (plus lemonade ice cubes)
Level:
Easy

Ingredients

Directions

Remove the zest from 2 lemons in wide strips with a vegetable peeler, then juice enough lemons to make 2 cups. Refrigerate the juice.

Combine the sugar, lemon zest and 1 1/2 cups water in a medium saucepan. Bring to a simmer and cook, whisking occasionally, until the sugar dissolves, about 2 minutes. Transfer to a pitcher and refrigerate until cold, about 1 hour.

Remove the lemon zest from the syrup. Pour 3 cups cold water and the lemon juice into the pitcher and stir. Remove 1 cup of the lemonade to a bowl and add 3 cups water. Divide the watered-down lemonade mixture between 2 ice cube trays and freeze until solid, about 2 hours. Refrigerate the pitcher of lemonade until ready to serve.

Add some lemonade ice cubes to the pitcher along with a few lemon slices. Serve in cups with the remaining lemonade ice cubes.

Photograph by Ryan Liebe

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