Diana's Desserts - www.dianasdesserts.com

Homemade Lemonade

Servings: 1 1/2 quarts or 6-8 servings
Adding a tiny pinch of salt to the lemonade dampens the lemon's
acidity somewhat. Some people prefer a little sharpness, but if you don't, try the optional salt in the recipe.

10 to 12 medium lemons, scrubbed well, halved pole to pole, all halves, sliced thin
1 1/4 cups sugar
Pinch of salt (optional)
5 cups cold water

Mash lemons and sugar (and salt, if using) in a large deep bowl or
saucepan with potato masher or wooden spoon until lemon slices give up
their juice, sugar is dissolved, and juice is thickened to syrupy
consistency, about 4 minutes. Pour half the lemon slices and syrup
through large sieve over bowl or saucepan; press on solids with masher
or back of wooden spoon to release as much liquid as possible. Discard
solids; transfer liquid to serving pitcher. Repeat process with
remaining lemon slices. Stir in water until blended. Chill well and stir
to blend before serving, over ice if desired.

Makes: 1 1/2 quart or 6-8 servings.

Source: DianasDesserts.com
Date: September 12, 2002