Here in California we have three digit temperatures and our house in the bay area has no air conditioning because this heat is unusual. My hubby is slurping up pitchers of this as fast as I can make it.
Here's how to make good lemonade with minimal fuss. 1 part sugar 1 part water Nuke together to get it hot and stir to dissolve the sugar. 1 part lemon juice 4 parts water Half fill pitcher with ice and pour in the lemon juice and water. Add the hot sugar-water mixture and stir well. So realize that this totals to five parts water and 1 part lemon juice. That means six cups for an eight cup pitcher or 3 cups for one that's smaller. For the smaller pitcher, you'd measure with a half-cup. Remember the ice takes up space in the pitcher as well. I like to use brown sugar because of its taste but it does make the lemonade look unsightly - like muddy water. So if serving guests, use white sugar! I adapted this from a 1940's recipe that was for four gallons where you stirred a huge pot of this on the stove and poured over ice like iced tea. Too darn hot to stir up big pots of bubbling liquid! If you have a large family, this recipe scales quite well. --Debee _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
