Basic lemonade & Four fresh variations

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. (Mixture may be stored in an airtight container in the refrigerator for up to two weeks. )
• Squeeze lemons. Slice about 11 medium lemons in half, then juice. They’ll yield about 1½ cups.
• Combine and serve. Pour the lemon juice into the pitcher with the simple syrup, along with 3½ cups of cold water and 2 cups of ice; stir. Garnish with thin slices of lemon, then serve. Yield: about 8 cups.

Four fresh variations

1. Ginger: Add ¼ cup of thinly sliced peeled ginger to the simple syrup mixture, then bring to a boil for 1 minute. Remove from heat, and steep for for 15 minutes before straining and cooling.
2. Herbal: Add six basil leaves and six sprigs of rosemary, slightly crushed, or three tablespoons of lavender buds to the simple syrup mixture, then bring to a boil for 1 minute. Remove from heat, and steep for 15 minutes before straining and cooling.
3. Berry: Replace the ½ cups lemon juice in the original recipe with ¾ cup pureed and strained raspberries mixed with ¾ cup lemon juice.
4. Strawberry-mint: Replace the 1½ cups lemon juice in the original recipe with ¾ cup pureed and strained strawberries and ¾ cup lemon juice, plus 6 chopped mint leaves.